Summer Corn Chowder
There is nothing better than fresh sweet corn in the summer. Use it in this dish to create a fresh and flavorful corn soup. Grab a spoon and savor summer.
Servings: 6
Calories: 223kcal
Ingredients
- 2 tablespoons olive oil or ⅓ cup vegetable broth for oil-free
- 1 large onion diced
- 1 large carrot peeled and diced
- 1 sweet bell pepper seeded and diced
- 1 jalapeño ribs and seeds removed, diced (optional)
- 1 teaspoon smoked paprika
- ¾ teaspoon cumin
- kernels from 6 large ears of sweet corn or 4-5 cups of corn kernels
- 2 chopped seeded tomatoes or 1 can (15 oz) diced tomatoes
- 4 cups low sodium vegetable broth
- juice of 1 lime
- a few dashes of sriracha optional
- salt and pepper to taste
Toppings
- dash sriracha or hot sauce
- fresh chopped tomatoes
- chopped green onions
- drizzle of light coconut milk
- chopped cilantro
Instructions
- Heat the oil over medium heat and sauté the onion until soft and translucent - about 5 to 7 minutes.
- Add the carrot, pepper, and jalapeño, if using, and sauté 2 to 3 minutes to start to soften. Add the cumin and smoked paprika and sauté 1 minutes.
- Add the corn kernels, tomatoes, broth, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Take off heat and purée ¼ - ⅓ of the soup with an immersion blender, depending on the consistency you like.
- Add the lime juice and a few dashes of sriracha or hot sauce, if desired.
- Serve garnished with the toppings of your choice.
Notes
~If you like lots of heat, leave the ribs and seeds of the jalapeño in.
If you don't like spicy, leave out the jalapeño and sriracha entirely. ~If you don't have an immersion blender, carefully transfer ½ of the soup to a regular blender and puree. Add it back to the soup pot and stir to combine. ~If fresh sweet corn isn't in season, use organic frozen corn instead. Taste and adjust seasonings as needed. ~Nutrition facts calculated without toppings.
If you don't like spicy, leave out the jalapeño and sriracha entirely. ~If you don't have an immersion blender, carefully transfer ½ of the soup to a regular blender and puree. Add it back to the soup pot and stir to combine. ~If fresh sweet corn isn't in season, use organic frozen corn instead. Taste and adjust seasonings as needed. ~Nutrition facts calculated without toppings.
Nutrition
Calories: 223kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Sodium: 777mg | Potassium: 782mg | Fiber: 9g | Sugar: 14g | Vitamin A: 800IU | Vitamin C: 83.3mg | Calcium: 1280mg | Iron: 1.6mg