white street corn chili chowder
the lovechild of a creamy corn dip and a cozy chili!
Ingredients
- 2 tbsp butter
- 2 small shallots, diced
- 4 cloved garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 can fire roasted green chiles
- 2 russet or gold potatoes, peeled and cubed into 1/2 inch pieces
- 2 tbsp flour
- 4 cups vegetable broth
- 2 cups fresh or frozen corn (about 3 ears)
- 6 oz cream cheese, softened
- 1/2 cup plain whole milk Greek yogurt
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup lime juice
- 1/2 cup fresh cilantro, chopped
- sliced avocado, crumbled bacon, and additional cheese, cilantro, and yogurt, for serving
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium heat. Saute the shallots and garlic for 2-3 minutes until fragrant. Stir in the smoked paprika, cumin, and oregano, then the chiles, potatoes, and flour until the flour is fully incorporated.
- Pour in the broth and the corn. Bring to a simmer and cool 10-15 minutes until the potatoes are fork tender. Transfer half of the soup to a blender or use an immersion blender to carefully blitz the liquid until smooth. Add back to the pot.
- Melt the cream cheese in the microwave for 30 seconds. Add the yogurt to a small bowl or measuring cup and spoon in about 1/4 cup of the hot broth. Stir to incorporate. This process is called "tempering", which prevents the yogurt from curding.
- Pour the yogurt, cream cheese, and cheddar into the pot and stir until the cheese melts. Stir in the lime juice and cilantro, and taste for salt and pepper.
- Ladle the chowder into bowls. Top generously with sliced avocado, cilantro, more cheese, yogurt, and crumbled bacon, as desired.
Notes
*Bacon: My tofu bacon is an excellent addition to this chowda if you don't eat meat. Follow the directions in this recipe and add about 30-35 minutes of prep time! You will make plenty for other uses including sandwiches, salads, or omelets.