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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

In a large pot, heat the butter and olive oil over medium heat until melted and combined.

Step 2

Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and diced celery. Cook for another 2-3 minutes until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, allowing the flour to cook slightly.

Step 5

Gradually pour in the vegetable broth, whisking continuously to prevent lumps from forming.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Taste and adjust seasoning as needed. Add more salt, pepper, or lime juice for additional tanginess.

Step 10

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

Serving size	1907.1 grams (1907.1g)

Amount per serving	% Daily Value*
Calories	2345

Total Fat 139.00g	178%
Saturated Fat 72.70g	364%
Polyunsaturated Fat 1.30g
Cholesterol 333mg	111%
Sodium 3908mg	170%
Total Carbohydrate 252.90g	92%
Dietary Fiber 31.30g	112%
Total Sugars 53.10g
Protein 36.80g	74%

Vitamin D 0IU	0%
Calcium 270mg	21%
Iron 11mg	62%
Potassium 4721mg	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.

Source of Calories

Fat: 51.9%

Protein: 6.1%

Carbs: 42.0%