Corn Chowder

Corn Chowder


  • ears  corn on the cob  husks removed, kernels sliced off
  • tbsp  unsalted butter
  • 1  lb  Yukon gold potatoes  diced
  • 4 cloves  garlic  minced
  • 1/2  red onion  diced
  • 1  jalapeño  seeds removed, minced
  • 1   tsp dried oregano
  • 1/2  tsp  paprika
  • 1 tsp  cumin
  • 1 tbsp  lime juice
  • 1/4 cup  Messina Hof Vitality
  • 4 cups  vegetable broth
  • 1 1/2 cups   milk
  • 2 tbsp   sour cream
  • sliced chives  for garnish
  • cilantro  rough chop, for garnish
  • salt and pepper  to taste


  • In a large pot, heat butter over medium high heat. Add onion, corn, and jalapeno. Cook five minutes, stirring occasionally, until somewhat softened.
  • Stir in the garlic and cook one minute, until fragrant. 
  • Pour in lime juice and white wine. Scrape up any browned bits on the bottom of the pot.
  • Add the oregano, cumin, paprika, potatoes and vegetable broth. Bring to a boil and reduce to a simmer. Cook for 15 to 20 minutes, stirring occasionally, until potatoes are tender enough to pierce through with a fork.
  • Remove from heat. Stir in milk and sour cream.
  • Use an immersion blender or transfer to a stand blender to blend half of the soup. Add salt and pepper to taste. Garnish with chives and cilantro. Serve hot.


The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.  Cooking Parties with the Chef are conducted on the third Sunday of each month at Messina Hof Bryan in the Vineyard District.
*Photo credit: tomatoes and friends, CC BY 2.0 <>, via Wikimedia Commons

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