End-of-Summer Corn Chowder
Ingredients
Main Ingredients
corn kernels (fresh)
5 piece
unsalted butter (room_temperature)
28 g
Yukon Gold potatoes (diced)
450 g
garlic cloves (minced)
4 piece
red onion (diced)
70 g
jalapeño pepper (minced, seeds_removed)
1 piece
dried oregano (dried)
1 tsp
paprika (ground)
0.5 tsp
cumin (ground)
1 tsp
lime juice (fresh)
15 ml
dry white wine (room_temperature)
60 ml
vegetable broth (liquid)
950 ml
milk (liquid)
360 ml
sour cream (chilled)
30 g
mild cheddar cheese (shredded)
40 g
Garnish
chives (sliced)
10 g
cilantro (chopped)
10 g
Instructions
Sauté vegetables
Melt butter in a large pot over medium-high heat. Add onion, corn kernels, and jalapeño. Cook until vegetables are tender and onions are lightly 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 browned bits from the bottom. Cook 4 minutes until wine reduces slightly.
Add potatoes and simmer
Add spices, diced potatoes, and vegetable broth. Cover and simmer 15-20 minutes until potatoes are fork-tender.
Add dairy and cheese
Reduce heat to low. Stir in milk, shredded cheddar, and sour cream until cheese melts and soup is creamy.
Blend part of soup
Transfer 1/3 to 1/2 of the soup to a blender (or use immersion blender) and blend until smooth. Return blended portion to pot for creamy texture.
Season and serve
Taste and season generously with salt and pepper. Garnish with chopped chives and cilantro if desired. Serve hot.
Original recipe
Storage
Store in airtight container. Reheat gently to avoid separating dairy.
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