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Lemon Corn Chowder

Lemon Corn Chowder

This is a light, fragrant chowder that makes the most of summertime ingredients like fresh corn and herbs. With the tang of lemon, it’s a good soup to pair with a crunchy salad or an old cheddar sandwich on whole grain bread.
Course Appetizer, Appetizers, Main Course, Main Dish, Soup
Cuisine American

Ingredients
  

  • 4 ears fresh sweet corn trimmed
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons flour
  • 2 1/2 cups chicken broth
  • 3 potatoes cubed
  • 1 lemon zest & juice
  • 1/4 teaspoon cayenne pepper
  • 1 cup plain yogurt

Instructions
 

  • One by one, hold the cobs of corn upright and use a sharp knife to cut the kernels off by slicing downwards. Set aside for now.
  • Add the oil to a soup pot at a medium setting. Saute the onions and garlic for 3 to 5 minutes, until softened and fragrant.
  • Add the salt, pepper, and flour, and cook on a low setting for about 2 to 3 minutes. Do not let it brown.
  • Add the chicken broth in a steady drizzle, mixing it into the flour and onion mixture.
  • When the broth is fully incorporated, add the potatoes, corn, lemon zest and juice, and cayenne pepper.
  • Turn the burner up to a medium setting, and bring to a simmer.
  • Cover and allow the mixture to simmer for about 20 minutes, until the potatoes are tender.
  • Remove from the heat, and add the yogurt, stirring it in well.
  • Serve immediately.

Notes

NOTE: You can easily turn this into a vegan recipe with a few substitutes
Keyword corn, Lemons
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