End-of-Summer Corn Chowder
Ingredients
Main Ingredients
corn kernels (fresh, off_cob)
5 piece
unsalted butter (room_temperature)
28 g
Yukon gold potatoes (diced)
450 g
garlic cloves (minced)
4 piece
red onion (diced)
0.5 piece
jalapeño (seeded, minced)
1 piece
dried oregano
1 tsp
paprika
0.5 tsp
cumin
1 tsp
lime juice
15 ml
dry white wine
60 ml
vegetable broth
950 ml
milk
355 ml
sour cream
30 g
mild cheddar (shredded)
40 g
Garnish
chives (sliced)
2 tbsp
cilantro (chopped)
2 tbsp
Instructions
Sauté aromatics and corn
Melt butter in a large pot over medium-high heat. Add diced red onion, corn kernels, and minced jalapeño. Cook until vegetables are tender and onions are translucent.
Add garlic
Add minced garlic to the pot and cook for 2 more minutes until fragrant.
Deglaze with wine and lime
Pour in white wine and lime juice. Stir and scrape the browned bits from the bottom of the pot. Cook for 4 minutes until the alcohol evaporates.
Simmer potatoes and broth
Add spices, diced potatoes, and vegetable broth. Cover and simmer for 15-20 minutes until potatoes are fork tender.
Add dairy and cheese
Reduce heat to low. Stir in milk, shredded cheddar cheese, and sour cream until cheese melts and soup is creamy.
Blend for creaminess
Transfer about 1/3 to 1/2 of the soup to a blender and blend until smooth. Return blended soup to the pot for a creamy texture.
Season and serve
Taste and season generously with salt and pepper. Garnish with sliced chives and chopped cilantro if desired. Serve hot.
Original recipe
Storage
Soup may thicken when stored. Add a splash of milk or broth when reheating to restore consistency.
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