Creamy Corn Chowder Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 3 tablespoons avocado oil, divided
  • 4 ears corn, husked
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 3 garlic cloves, chopped
  • 8 ounces cream cheese
  • 3 cups chopped Yukon gold potatoes
  • 4 cups vegetable broth
  • 1 cup chopped cilantro, plus more for garnish
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon celery seed
  • ½ teaspoon smoked paprika
  • ¼ teaspoon pepper
Directions
  1. Add 2 tablespoons of avocado oil to a cast iron skillet and bring the heat to medium-high.
  2. Add the corn to the skillet and cook for about 15 minutes, rotating to char all sides.
  3. While the corn is cooking, add the remaining oil to a soup pot and bring the heat to medium.
  4. Add the onion, red pepper, jalapeño, and garlic and cook for 5 minutes.
  5. Add the cream cheese and stir to melt.
  6. Stir in the potatoes, broth, cilantro, cumin, salt, celery seed, smoked paprika, and pepper.
  7. Bring the soup to a boil, then lower the heat to medium and cover the pot. Cook for 15 to 20 minutes, until the potatoes are tender.
  8. Cut the corn off of the cobs.
  9. Stir the corn kernels into the soup pot.
  10. Ladle chowder into bowls to serve, optionally garnished with extra cilantro.