Sweet Corn Soup
A simple summer chowder with sweet corn, potatoes, jalapeno, spices, lime and cilantro.
- Prep Time: 10-15 mins
- Cook Time: 15-20 mins
- Total Time: 25-35 mins
- Yield: Serves 6
- Category: Soup
- Method: Stove-Top
- Cuisine: Mexican
Ingredients
Scale
- 2 tablespoons oil
- ½ medium yellow onion, peeled and diced
- 1 medium jalapeno, seeded and minced
- 3 cups fresh sweet corn kernels (from about 6 ears sweet corn)
- 2 cups diced Yukon gold potatoes (from about 2 medium potatoes)
- 4 cloves garlic, peeled and minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- 4 cups unsalted vegetable stock
- Zest and juice of 1 medium lime
- ¼ cup plain Greek yogurt or sour cream
- ¼ cup fresh cilantro, chopped
- ¼ cup crumbled Queso fresco
Instructions
- 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. 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.
- 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.
- Top chowder with Queso fresco.
Notes
Cooking Tip: Use sweet corn in season for the freshest tasting soup.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 129
- Sugar: 4g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 1mg
Keywords: best, vegetarian, healthy, fresh corn
Find it online: https://thehealthyepicurean.com/street-corn-chowder/