Brace yourselves, friends. I’m about to share with you the most amazing summer soup recipe. You know that 5 for $1 farmer’s market special on fresh corn? I recommend buying them out. Seriously. Believe me when I tell you that you’re going to want to make this fresh and flavorful summer soup recipe over and over and over again. Pared down, it might seem like any other corn chowder. But by roasting the corn stalks on the grill instead of boiling them, you seal in all those sweet juices and then spice things up a bit with the addition of a jalapeno, and chili powder. By the time you garnish your bowl with freshly-chopped cilantro, avocado and salty crumbled cotija, well, just take a bite and thank me later.
If you’re like me, you’re always looking for a way to spice up your summer evenings. This recipe does precisely that. The soup itself is remarkable but, truly, the garnishes are the grand slam here. Don’t be shy; step up to the plate by filling your bowl to the brim and then top it with as much as you can cram in and let the flavors win you over.
Though there are some great store-bought options, we use homemade chicken stock in all of our soup recipes and, honestly, nothing beats the depth of flavor it infuses. We also topped this soup with two kinds of chesses: Manchego and Cotija. I highly recommend you do the same. Oh, and cilantro. Please do not skip the cilantro.
- 2 tablespoons olive oil
- 2 small Yukon Gold potatoes, peeled and chopped
- 1 medium yellow onion, chopped
- 1 jalapeno, seeded and diced
- 3 cloves of garlic, minced
- 6 ears of corn, shucked, grilled and removed from the cob
- 6 cups homemade chicken stock
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Juice from one lime
- 3 Reserved corn cobs
- 1 tablespoon kosher salt
- pepper to taste
- 1/2 cup heavy cream
- 1/2 cup parmesan
- blue corn tortilla chips, crushed
- fresh cilantro, chopped
- green onions, sliced
- avocado, sliced
- Cotija cheese, crumbled
- Manchego cheese, grated
- sour cream
- Heat olive oil over medium heat in a Dutch oven. When the oil is hot and runs like water when the pan is tilted, add potatoes and saute until they are just beginning to soften (about 5 minutes). Add the onions to the pan and continue sauteing until the potatoes are fork tender and the onion is translucent (about ten minutes). Add the diced jalapeno and garlic to the onion/potato mixture and cook just until the garlic turns fragrant, about one minute.
- Stir the corn into the mixture and then slowly pour in the chicken stock. Sprinkle in the chili powder and paprika as well as the salt and pepper and then add the juice from one lime. Add the reserved corn cobs to the soup. Bring the soup to a boil and then cover and reduce heat to low. Simmer for twenty minutes.
- Remove the lid and slowly stir in heavy cream and Parmesan cheese. Taste for seasoning. Serve warm, topped with suggested garnishes.
Truly, this is an amazing recipe. My whole family slurps it up. It has incredible layers and depth of flavor. Each bite covers the gamut of savory to sweet. If you appreciate Fresh Mex, you will love this soup. Promise. Do yourself a favor and make it this week.