Southwestern Corn Chowder
Get corny with Oliver’s and fresh non-GMO white corn from Brentwood, California (4 for $1)! These sweet, summery cobs are incredibly versatile, so we’ve pushed them in every direction we can. We’ve put a Southwestern spin on this corn classic, adding a little spice and a whole lot of flavor to push this fresh corn soup into the stratosphere. Enjoy it as a light lunch or dinner, or dish it up as a first course to kick off a summer feast.
*Prices good through 6/30/20.
- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Ingredients
- 8 ears Fresh Corn, husks removed & cobs reserved
- 1 Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 2 Jalapenos, roasted & pureed
- 2 tbsp. Flour
- 3 tbsp. Unsalted Butter
- 1 c. Half-and-Half
- 4 c. Corn Stock
- 1 tsp. Cumin
- 1/2 tsp. Chili Powder
- 1/4 c. Lime Juice
- 2 tbsp. Cilantro, finely chopped
- Salt & Black Pepper, to taste
- 2 ribs Celery
- 8 Whole Peppercorns
- 2 cloves Garlic
- 1 tsp. Salt
- 1 Bay Leaf
- 1 Yellow Onion, cut in half
Instructions
Cut corn kernels from cobs and set aside; scrape sides of cobs into a stock pot to release “milk”, then place cob into pot. Combine cobs with celery, whole peppercorns, whole garlic cloves, bay leaf, halved yellow onion, and 1 teaspoon salt and cover with water. Bring to a boil, then reduce heat and cook about 20 minutes. Remove and discard solids, reserve stock.
In a medium frying pan, heat 1 tablespoon of butter and cook onions and garlic until transluscent. Season with chili powder and cumin and fry briefly, then stir in remaining butter and flour. Cook briefly, then add mixture to corn stock. Stir in corn, lime juice, and pureed jalapenos and bring to a simmer. Cook until corn kernels are cooked through (8 to 10 minutes), then stir in cilantro and half-and-half; raise heat and return to a boil, then season with salt and pepper to taste.
Serve with fresh cilantro, chili-lime seasoning, and fresh lime or lemon wedges.
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