Sweet corn chowder

10 minutes
Cooking time
20 minutes
  • 1 Cup a2 Milk® Half-and-Half
  • 1 ½ lb. Yukon gold potatoes, peeled and diced to ½-inch
  • 2 tsp. Kosher salt
  • 1 Bay leaf
  • 2 Tbsp. Olive oil
  • 1 Yellow onion. diced
  • 1 tsp. Ground cumin
  • ¼ tsp. Cayenne pepper
  • 1 Tbsp. Dried oregano
  • Black pepper, to taste
  • 4 Cups Chicken or vegetable broth
  • 4 Cups Sweet corn kernels
  • Fresh cilantro leaves, for garnish
  1. Place the peeled and diced potatoes in a 3-quart pot and cover with water by an inch. Add the kosher salt and bay leaf. Bring pot to a boil, reduce the heat and simmer until the potatoes are fork tender, about 10 minutes.
  2. Discard the bay leaf, drain the potatoes, and set them aside.
  3. Clean the pot. Place it over medium heat and add the olive oil. Add the diced onions and sauté until softened, 2-3 minutes.
  4. Add the cumin, cayenne pepper and oregano to the onion mixture. Season with salt and pepper and sauté for two more minutes.
  5. Deglaze the onions with a splash of broth. Use a wooden spoon to scrape up any browned bits before adding the remaining broth. Bring the pot to a simmer and remove it from the heat.
  6. Add half of the boiled potatoes to the pot and two cups of corn kernels. Use an immersion blender to puree the mixture until smooth.
  7. Pour the pureed soup back into the pot. Add the remaining potatoes and corn kernels, stir in the half-and-half, and taste for seasonings.
  8. If necessary, warm the soup over low heat before serving with fresh cilantro leaves.

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