Summer Corn Chowder in white bowls with cilantro, jalapeño, gold spoon and tea towel

Summer Corn Chowder

  • Author: Aberdeen
  • Prep Time: 5
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


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
  • 1/2 red onion, diced
  • 1 jalapeño, seeds removed, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 1 tablespoon lime juice
  • 1/4 cup dry white wine (or 2 tablespoons white wine vinegar)
  • 4 cups vegetable broth
  • 1 1/2 cups milk (I used skim but any fat percentage will work)
  • 2 tablespoons sour cream
  • Sliced chives, roughly chopped cilantro, for garnish


  1. In a large pot, heat butter over medium high heat. Add onion, corn, and jalapeño. Cook 5 minutes, stirring occasionally, until somewhat softened.
  2. Stir in the garlic and cook 1 minute, until fragrant.
  3. Pour in lemon juice and white wine. Scrape up any browned bits on the bottom of the pot.
  4. 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.
  5. Remove from heat. Stir in milk and sour cream.
  6. 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.