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Perfect summer time meal, chilled corn chowder served with a simple salad on the side. My favorite salad to serve with this soup is butter lettuce with extra virgin olive oil, and fresh lemon seasoned with kosher salt and cracked pepper! Simple, clean and satisfying!

This soup can also be served piping hot for the cool fall and winter months. You can still have that summer time flavor by using organic frozen corn.


  • 6 to 8
  • ¼ cup extra virgin olive oil
  • 1 medium onion peeled and sliced
  • 4 scallions including green parts chopped. Put aside 3 tablespoons for garnish
  • 1/3 cup of dry white wine
  • 4 ears of corn, shucked, kernels removed from the cob. Reserve half a cup of corn kernels for garnish
  • 2 cups chicken broth home made or store bought organic chicken broth.
  • 1 teaspoon kosher salt and cracked pepper
  • 1 jalapeno chopped
  • Micro greens


  1. In a soup pot heat the olive oil for 30 seconds on medium high heat.
  2. Add the onions, scallions and cook for 5 to 10 minutes to sweat the onions and to slightly caramelize.
  3. Add the wine and cook down by half.
  4. Add the corn and chicken broth, salt and simmer at a low boil for 15 minutes.
  5. Pour the soup into a blender and blend for a good 3 minutes. You want to make the soup smooth and creamy with no chunks of corn or skin from the corn. If you find that there are chunks run it through a medium sieve.
  6. Correct seasoning by adding more salt if necessary.
  7. Ladle into a soup bowl and garnish with a teaspoon each of scallions, tablespoon of the corn kernels, and as much Jalapeno as you like, top it off with micro greens.

How do you enjoy your corn, comment below!