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 Limoneira® lemon, it’s a good soup to pair with a crunchy salad or an old cheddar sandwich on whole grain bread.

Print Recipe

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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