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Chilled Corn Chowder

Chilled Corn Chowder

A refreshing and creamy Chilled Corn Chowder that captures the essence of summer with fresh corn, potatoes, and a hint of lime, perfect for hot days.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 6 Ears Fresh Sweet Corn, shucked and kernels removed
  • 2 Medium Yukon Gold Potatoes, peeled and diced small
  • 1 Medium Yellow Onion, finely chopped
  • 3 Cloves Garlic, minced
  • 4 Cups Vegetable Broth, low sodium preferred
  • 1/2 Cup Heavy Cream or full-fat coconut milk
  • 1 Tablespoon Fresh Lime Juice
  • 2 Tablespoons Olive Oil, for sautéing
  • Salt and Black Pepper, to taste
  • 2 Tablespoons Fresh Chives, for garnish

Method
 

  1. Prepare the corn by stripping the kernels into a large bowl and scraping the 'milk' from the cobs.
  2. Heat olive oil in a large pot over medium heat, add chopped onions and cook until translucent.
  3. Add minced garlic and sauté for another minute.
  4. Stir in diced potatoes and corn kernels, then pour in vegetable broth and bring to a gentle boil.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
  6. Remove from heat, stir in heavy cream and lime juice, then blend the soup to desired consistency.
  7. Let the soup cool to room temperature, then refrigerate for at least 4 hours.
  8. Before serving, stir well, adjust seasoning, and ladle into cold bowls, garnishing with fresh chives.

Notes

Use fresh corn for best flavor. For a vegan version, substitute heavy cream with coconut milk. Adjust seasoning after chilling as flavors may dull.