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Sweet Corn Soup

URL: https://thehealthyepicurean.com/street-corn-chowder/

Ingredients

  • 2 tablespoons oil
  • ½ medium yellow onion, peeled and diced
  • 1 medium jalapeno, seeded and minced
  • 3 cups fresh sweet corn kernels
  • 2 cups diced Yukon gold 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
  • 1 medium lime (zest and juice)
  • ¼ cup plain Greek yogurt or sour cream
  • ¼ cup fresh cilantro, chopped
  • ¼ cup crumbled Queso fresco

Instructions

  1. Heat oil in a Dutch oven or stock pot over medium heat.
  2. Sauté onion for 2-3 minutes, then add jalapeno and sauté for another 2-3 minutes until soft.
  3. Stir in corn and potatoes, followed by garlic, chili powder, cumin, salt, and black pepper.
  4. Add vegetable stock and bring to a simmer for 10-15 minutes until potatoes are tender.
  5. Use an immersion blender to thicken the soup slightly.
  6. Stir in lime zest and juice, Greek yogurt or sour cream, and cilantro.
  7. Taste and adjust seasoning as needed.
  8. Top the chowder with crumbled Queso fresco.

Nutrition Facts (estimated)

Servings
6
Calories
129
Total fat
5g
Total carbohydrates
20g
Total protein
5g
Sodium
310mg
Cholesterol
1mg

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