Soup? In the middle of August? What?! It’s secretly awesome and I had no idea. Summer corn chowder for the win!
This recipe is a great way to use up any leftover corn on the cob. I don’t know about you but I always seem to have a few hanging around the veggie drawer these days. Not all of them seem to make it to the grill!
Another awesome thing about this summer corn chowder? It’s all thrown into one pot and simmered away until the veggies are tender. Easy to prep and easy to clean up.
Plus, it’s vegetarian 😎. Love when that happens. Just make sure to grab a vegetable broth and not a chicken based one.
Dress up this summer corn chowder with some jalapeño slices and a little cilantro for a delicious, easy August soup. Recipe below!Print
Creamy, flavorful fresh corn right off the cob chowder is one of summers best kept secrets! Vegetarian and gluten free.
- 6 corn on the cob, husks removed and kernels sliced off
- 2 tablespoons unsalted butter
- 1 lb yukon gold potatoes, diced
- 4 garlic cloves, minced
- ½ red onion, diced
- 1 jalapeño, seeds removed, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon lime juice
- ¼ cup dry white wine (or 2 tablespoons white wine vinegar)
- 4 cups vegetable broth
- 1 ½ cups milk (I used skim but any fat percentage will work)
- 2 tablespoons sour cream
- Sliced chives, roughly chopped cilantro, for garnish
- In a large pot, heat butter over medium high heat. Add onion, corn, and jalapeño. Cook 5 minutes, stirring occasionally, until somewhat softened.
- Stir in the garlic and cook 1 minute, until fragrant.
- Pour in lemon juice and white wine. Scrape up any browned bits on the bottom of the pot.
- Add the oregano, cumin, paprika, potatoes and vegetable broth . Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender enough to pierce through with a fork.
- Remove from heat. Stir in milk and sour cream.
- Use an immersion blender or transfer to a stand blender to blend half of the soup. Add salt and pepper to taste. Garnish with chives and cilantro. Serve hot.