Native Heirloom Corn Chowder

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, vibrant soup made with freshly harvested heirloom corn and garden herbs, celebrating indigenous ingredients. This American-inspired soup recipe, ready in about 55 minutes, pairs heirloom corn, chicken broth, diced potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut kernels from 4 ears of heirloom corn (yielding 2 cups), then sauté 2 tbsp butter in a pot over medium heat until melted, adding 2 diced potatoes and cooking for 5 minutes until slightly softened.
  2. Step 2: Add 2 cups corn kernels, 3 cups chicken broth, and 1/4 cup chopped chives to the pot, then simmer uncovered for 20 minutes until potatoes are tender.
  3. Step 3: Stir in 1/2 cup heavy cream and cook for 5 more minutes until the soup is heated through and slightly thickened (do not boil).
  4. Step 4: Blend half the soup with an immersion blender until smooth, then return to the pot and stir in the remaining corn kernels and chives until combined.
  5. Step 5: Serve hot, garnished with extra chives and a dollop of sour cream.

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