Tangy Corn Chowder
Dive into a bowl of comforting and flavor-packed Tangy Corn Chowder, a delightful twist on the classic creamy soup. This recipe combines the sweetness of tender corn kernels and hearty russet potatoes with the zesty brightness of freshly squeezed lime juice, creating a perfect balance of flavors. Aromatic ingredients like smoked paprika, ground cumin, and sautéed garlic add depth, while a touch of heavy cream lends a luscious, velvety texture. Featuring a quick prep time of 15 minutes and an easy one-pot cooking method, this chowder is an excellent option for busy weeknights or cozy gatherings. Serve it garnished with fresh parsley or cilantro and lime wedges for an irresistible, tangy finish that will keep everyone coming back for more. Whether you're looking for a hearty vegetarian dinner or a crowd-pleasing appetizer, this Tangy Corn Chowder is sure to become a new favorite!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 celery stalks, diced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 medium russet potatoes, peeled and diced
- 3 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley or cilantro, chopped
- 4 lime wedges (for serving)
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted and combined.
Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and diced celery. Cook for another 2-3 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, allowing the flour to cook slightly.
Gradually pour in the vegetable broth, whisking continuously to prevent lumps from forming.
Add the diced potatoes and bring the mixture to a simmer. Cover and cook for 12-15 minutes, or until the potatoes are fork-tender.
Stir in the corn kernels, heavy cream, lime juice, ground cumin, smoked paprika, salt, and black pepper. Simmer gently for another 5-7 minutes to allow the flavors to meld.
Using an immersion blender, blend a portion of the chowder directly in the pot to thicken the soup while still leaving plenty of texture. Alternatively, carefully transfer 2 cups of the chowder to a stand blender, puree, and return it to the pot.
Taste and adjust seasoning as needed. Add more salt, pepper, or lime juice for additional tanginess.
Serve hot with a sprinkle of chopped fresh parsley or cilantro on top and lime wedges on the side for extra zest. Enjoy!
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 53.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4721 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
