Corn Chowder


Corn Chowder


  • 6 ears corn on the cob husks removed, kernels sliced off
  • 2 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


  1. In a large pot, heat butter over medium high heat. Add onion, corn, and jalapeno. Cook five minutes, stirring occasionally, until somewhat softened.

  2. Stir in the garlic and cook one minute, until fragrant. 

  3. Pour in lime juice and white wine. Scrape up any browned bits on the bottom of the pot.

  4. 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.

  5. Remove from heat. Stir in milk and sour cream.

  6. 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.

Recipe Notes

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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