Ingredients
Equipment
Method
Preparation
- Start by chopping the onion and mincing the garlic. If using fresh corn, carefully cut the kernels off the cob. No need to thaw frozen corn.
Cooking
- Heat olive oil in a soup pot over medium heat. Add chopped onions and sauté until translucent and fragrant, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add cumin, salt, black pepper, and cayenne pepper (if using) to the pot. Stir to coat onions and garlic and release aromas.
- Stir in corn kernels and diced green chiles. Cook for a couple of minutes to meld flavors and slightly caramelize the corn.
- Pour in chicken or vegetable broth and bring to a boil. Reduce heat and simmer gently for about 15 minutes to deepen flavors and soften corn.
- Optional: Use an immersion blender to partially puree the soup in the pot, leaving some chunks for texture.
- Lower heat and slowly stir in the heavy cream. Heat through gently without boiling to prevent curdling.
- Taste and adjust seasoning with extra salt, pepper, or cayenne if desired. Flavors will develop as the soup rests.
- Ladle chowder into bowls and garnish with fresh cilantro if desired. Serve with bread or a fresh salad.
Notes
- Use frozen corn if fresh is unavailable; it works just as well.
- Do not boil the soup after adding cream to prevent curdling.
- Partial blending preserves texture and adds creaminess.
- Adjust cayenne pepper to control the heat level to your preference.
- Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.