Street Corn Chowder


Prep Time: 15 minsCook Time: 20 minsServings: 6
We're ready for soup season! Cozy up with this comforting bowl of chowder that's sure to delight the senses.


  1. 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.
  2. 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.
  3. Top chowder with Queso fresco.

Other Recipes