Street Corn Chowder


A summer street food favorite meets your favorite soup in this Street Corn Chowder, packed with fresh sweet corn, jalapeno, lime and queso fresco.

This recipe is contributed by Julie from the Gourmet RD, a member of WI Whisk. 


  • 1 1/2 T. canola oil
  • 1/2 medium yellow onion, finely diced
  • 1 medium jalapeno
  • 3 cloves garlic, minced
  • 1 T. chili powder
  • 3 t. cumin seeds, ground
  • 3 1/2 c. (about five ears) fresh sweet corn
  • 1 1/2 c. unsalted veggie stock
  • 1/2 medium lime, zest and juice
  • 3/4 t. coarse salt
  • 1/4 c. Greek yogurt or sour cream
  • Optional toppings: crumbled queso fresco, cilantro, green onions, sliced jalapeno, or sliced avocado


  1. Heat oil in a Dutch oven or small stock pot to medium heat. Add onion and saute 2-3 minutes, then add jalapeno and saute 2-3 more minutes, until soft. Stir in garlic, chili powder and cumin. Add sweet corn and vegetable stock and bring to a simmer for ~10 minutes, until corn is soft. Season with salt.
  2. Scoop half of the chowder into a blender and puree until smooth. Pour the pureed mixture back into the pot. Stir in lime zest and juice and Greek yogurt/sour cream. Taste and adjust seasoning, if necessary.
  3. Scoop chowder into bowls and serve with Queso fresco, cilantro, green onion and/or jalapeno (optional).

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