Ingredients
Vegetables and Aromatics
- 2 teaspoons Vegetable Oil (olive oil recommended)
- 1 Cup (125 grams) Yellow Onion, medium dice (about 1/2 a large onion)
- 3 1/2 Cups (430 grams) Corn Kernels (fresh from about 3 ears or thawed from frozen)
- 2 teaspoons Minced Garlic (about 2 small cloves)
- 3 - 4 tablespoons Fresh Minced Jalapeños (optional, from about 2 medium jalapeños)
- 1/2 teaspoon Smoked Paprika
- 1 1/4 teaspoon Fine Sea Salt
- 3 Cups (485 grams) Yukon Gold Potatoes, diced to 1/2 inch with skin on (about 4 small potatoes)
Liquids and Dairy
- 1 1/4 Cup (295 grams) Vegetable Broth
- 3 Cups (655 grams) Water
- 1 Cup (250 grams) Milk (plant-based or dairy whole milk; homemade cashew milk recommended)
Protein and Cheese
- 1 (425 grams) Can Navy Beans, rinsed and drained
- 3/4 Cup (80 grams) Grated White Sharp Cheddar Cheese (packed)
Garnishes
- 1/2 Fresh Lime (juiced)
- Freshly ground black pepper
- Chives, fresh jalapeños, cilantro, and/or more cheese (optional garnish)
Instructions
- Heat Oil: In a 4-quart Dutch oven or a heavy-bottomed soup pot, heat the vegetable oil over medium heat until it shimmers, preparing the base for sautéing.
- Sauté Onions: Add the diced yellow onion to the pot and sauté on medium-low heat for 7-8 minutes until the onions are softened and translucent, releasing their sweet aroma.
- Combine Vegetables and Spices: Stir in the corn kernels, minced jalapeños (if using), minced garlic, smoked paprika, sea salt, and diced Yukon Gold potatoes. Pour in the vegetable broth and water, stirring everything together thoroughly.
- Simmer Soup: Bring the mixture to a simmer and cook over low heat for 13-18 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking on the bottom of the pot.
- Blend Part of the Soup: Carefully transfer about 1 1/2 cups of the hot soup mixture to a blender. Add the milk and blend until smooth, approximately 30 seconds, creating a creamy texture that will enrich the chowder.
- Combine and Warm Beans: Pour the blended soup back into the pot and stir in the rinsed and drained navy beans. Cook on low heat for about 5 minutes to warm the beans through without overcooking.
- Finish Chowder: Remove the pot from heat. Stir in the grated white sharp cheddar cheese until melted and well incorporated. Squeeze in the juice of half a fresh lime and adjust seasoning by tasting and adding more salt if needed.
- Serve and Garnish: Ladle the chowder into bowls. Add a few twists of freshly ground black pepper and garnish with optional chives, fresh jalapeños, cilantro, or extra cheese as desired.
- Store Leftovers: Allow the chowder to cool, then store it in a lidded container in the refrigerator for up to three days. For longer storage, freeze in a suitable container for several months; thaw overnight in the refrigerator and gently rewarm on the stovetop before serving.
Notes
- Use fresh corn for the best flavor, or thaw frozen corn if fresh is unavailable.
- Adjust the amount of jalapeños or omit them to control the heat level.
- For a vegan version, use plant-based milk and omit or substitute the cheese with a vegan alternative.
- Leaving the potato skin on adds extra texture and nutrients; wash potatoes well before dicing.
- Be cautious when blending hot liquids; blend in small batches and hold the lid securely to avoid splashes.
- This chowder freezes well, but cheese may slightly change texture after freezing.
- For added smokiness, consider using smoked paprika or a touch of liquid smoke.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
