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
- 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.