Sweet Corn Chowder

Prep: | Cook: | Total: | Serves:

Ingredients

  • 2 Tbs oil
  • 1⁄2 med yellow onion, peeled and diced
  • 1 med jalapeno, seeded and minced
  • 3 C fresh sweet corn kernels (about 6 ears)
  • 2 C diced Yukon gold potatoes (about 2 med)
  • 4 cloves garlic
  • 1 Tbs chili powder
  • 2 tsp ground cumin
  • 1‌1⁄2 tsp coarse salt
  • 1⁄2 tsp ground black pepper
  • 4 cups vegetable stock
  • Zest and juice of 1 med lime
  • 1⁄4 C plain greek yogurt or sour cream
  • 1⁄4 C fresh cilantro
  • 1⁄4 C Queso fresco

Directions

  1. Heat oil in a Dutch oven or stock pot to medium heat. Add onion and sauté 2-3 minutes, then add jalapeno and sauté 2-3 more minutes, until soft.
  2. Stir in the corn and potatoes, then stir in garlic, chili powder, cumin, salt and black pepper. Add vegetable stock and bring to a simmer for 10-15 minutes or until potatoes are tender.
  3. Run an immersion blender in the pot of soup for a few seconds, just long enough to thicken the soup. Stir in lime zest and juice, Greek yogurt or sour cream and cilantro. Taste and adjust seasoning, if necessary.
  4. Top chowder with Queso fresco.
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