For today's lunch at the Saucery, we're cooking up a quick another easy 30-minute Mexican-inspired meal: Salsa Verde Corn Chowder! We will be using our seasonal Salsa Verde, made with roasted tomatillos and jalapeños to give this chowder zippy flavor and depth, along with fresh roasted corn, which adds the most delicious and sweet caramelized corn flavor and aroma, perfect for this creamy, summer soup.

We roasted the corn in the oven, but you can also very easily use an air fryer and avoid heating up your kitchen during a hot summer day. See note below.

SERVES 4-6

INGREDIENTS

1 jar Salsa Verde
3-4 ears fresh corn
1 lb Yukon Gold Potatoes, diced
4 cups vegetable broth
1 cup sour cream (plus more for garnish)
1/4 cup fresh cilantro (plus more for garnish)
salt and pepper to taste

PREPARATION

Preheat oven to 400°F. Alternatively, use an air fryer to roast the corn (see note). 

Shuck the corn (remove the husk and silk) and place them directly on the center oven rack. Roast until golden brown, about 25 minutes. Set the corn aside until cool enough to handle, 5-10 minutes.

While corn is roasting, pour the jar of Salsa verde into a medium pot. Add the water or broth, stir to combine, and bring to a boil. Add the potatoes. Once it returns to a boil, reduce to a simmer — cover and cook, stirring occasionally for about 15 minutes or until potatoes are tender.

When corn is ready, cut the kernels off the cob by standing it upright in a large bowl and carefully running a sharp knife from top to bottom, rotating the cob as you cut all sides. Check out a how-to video here.

Drop the roasted corn kernels into the pot, reserving about 1/4 cup for garnish. Add the sour cream and stir.

For a creamier chowder, use an immersion blender until it is the consistency that you desire (less time for a chunkier soup, more for a smoother soup). You can also use a blender, in batches. Otherwise, leave it alone and enjoy it chunky.

Add the chopped cilantro. Taste for seasoning and adjust as needed.

When ready to serve, ladle it up and serve with a dollop of sour cream, roasted kernels and more fresh cilantro.

Air Fryer Note:

If using an air fryer to roast the corn, place the chucked corn in the basket and rub evenly with some olive oil. Cook at 370º F for 12-15 minutes or until golden-brown.