Summer Corn Chowder


4 servings

Cooking Time

15 minutes

Total Time

25 minutes

  • 4 Tbsp. butter

  • 1 yellow onion, diced

  • 1 jalapeno pepper, minced

  • 4 garlic cloves, minced

  • 3 Tbsp. flour

  • 2 Tsp. chili powder

  • 4 cups chicken stock

  • 6 cups corn, off the cob

  • 1 Tbsp raw honey

  • 1 Tsp salt

  • 1 ½ cup heavy cream

  • 1 cup fresh chopped parsley or cilantro

  • ½ cup cotija cheese for topping

  • ½ jalapeno, chopped for garnish

  • ½ Tsp. Olive oil

To Serve:
  • 4 servings

Related recipes
  1. Melt butter in a saucepan over medium high heat. Add in the chopped onions, jalapeno and cook down for 5 or so minutes then add in the garlic, cooking for another minute. 
  2. Stir in the flour, cumin, chili powder and cook for another 2 minutes. Whisk in the chicken stock until smooth and then bring to a boil. Add in the corn, honey and salt. Bring back to a boil and then turn down and let simmer for 10 minutes. 
  3. Stir in the heavy cream and chopped parsley or cilantro. 
  4. Ladle chowder into a serving bowl and top with crumbled cotija cheese and diced jalapeño and fresh parsley or cilantro.  Drizzle the top with olive oil. 

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