On Sunday we made 2 soups for our “Soup Sunday”. The other, Potato Soup, I posted this past Sunday. Today I will share the corn chowder recipe. I also found this one on Pinterest and I feel like it was way easier to make then the potato soup, it only took about 30 minutes, TOTAL. Chekc out the step by step below and let me know your thoughts, would love to hear from you!
1/2 stick (1/4 cup) unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
6 ears corn (5 cup kernels) – we used frozen corn and think it tastes great!
4 c. vegetable stock
2 tbsp. fresh lime juice
3/4 c. sour cream
2 tbsp. chopped chipotles in adobo
In a large pot, heat butter over medium heat. Add onion, garlic, cumin, and chili powder and season with salt and pepper. Cook until softened and golden, stirring, 8 to 10 minutes. Add corn and stock to pot and bring to a boil. Reduce heat and simmer until corn is soft, 4 to 6 minutes more.
Working in batches, purée soup in blender until smooth. Whisk in lime juice and ¼ cup sour cream.
In a small bowl, combine remaining ½ cup sour cream and chipotle in adobo, letting some streaks of chipotle remain. Dollop on soup and serve.