Description
A vibrant and creamy corn chowder infused with the spicy kick of jalapeños and finished with a zesty lime twist.
Ingredients
Scale
- 6 ears of fresh corn
- 3-4 medium jalapeños, diced
- 2 large Yukon Gold potatoes, cubed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- 3 tbsp butter
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Juice of 1 lime
- Fresh cilantro and bacon for garnish
Instructions
- Sauté onions, celery, and jalapeños in butter until soft.
- Add garlic and spices, cooking until fragrant.
- Pour in stock, potatoes, and corn kernels (and cobs for flavor).
- Simmer for 20 minutes until potatoes are tender.
- Remove cobs and partially blend the soup with an immersion blender.
- Stir in heavy cream and simmer briefly.
- Finish with lime juice and seasoning before serving with garnishes.
Notes
High in fiber from fresh corn and potatoes, gluten-free, and provides a metabolism boost from the capsaicin in jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 345 kcal