Summer Corn Chowder

Serves: 4 servings
Cooking Time: 15 minutes

Ingredients

  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. 

Instructions

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  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.