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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!
Summer Corn Chowder
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
Creamy, flavorful fresh corn right off the cob chowder is one of summers best kept secrets! Vegetarian and gluten free.
Ingredients
- 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
Instructions
- 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.
- Prep Time: 5
- Cook Time: 25 minutes
Carol W Tilden says
The recipe does not say when the corn is added. I assume it is in Step 4.
Wendy Legas says
It says to add corn in step one.
Anna says
Great vegetarian soup recipe. Left the jalapeño seeds in for an extra kick and halved the oregano (because I’m just not a huge fan). Also added salt and black pepper. Reheated nicely the day after. Definitely has more flavor on day 2. Really delicious! Would definitely make again.
Aberdeen says
Thank you so much!
Leslie Smith says
yes the recipe calls for lemon juice but ingredients list lime juice. I used lemon and it was still delicious. Made a lot and wondered if i could freeze for another time? I used russet potatoes peeled and were fine. used cilantro not chives but had both.
Judy says
Is it a lime or lemon juice you add?
Judy says
It wasn’t too bad, I would definitely try to add some different spice to it, it wasn’t real tasty.
Kristen says
Do you peel the potatoes and then dice them or do you leave the skins??
Kristen P says
I’ve already made this twice in one week, that’s how good it is. Absolutely delicious. I thought it was full of flavor, despite what some comments say, wouldn’t change a thing. I topped the soup with fresh chopped chives and an extra scoop of sour cream.
Cindy Young says
Made this wonderful chowder to use some of the vegetables we received in our recent CSA. Easy and quick prep, delicious and healthy. I also used my own homemade veggie stock. This very tasty soup has been added to our regular summer meal rotation! Thank you, Aberdeen!
SueB says
It was pretty good. The picture is very misleading the color is not at all vibrant...it is rather grayish. Next time I will not use cumin. I felt it over powered the corn and gave it a southwest taste. I will comment again when i make it without cumin...just salt and fresh ground pepper.
Katy says
When it says it yields 4-6. What portion has one serving?
Bob C. says
Ingredient list says Lime juice, the Directions say "add Lemon juice".
Which juice ?
How does it freeze ?