Corn chowder with beans, chili and sour cream-feta topping

From mid July you’ll find fresh corn cobs in Norwegian stores. If you can resist the urge of putting it on the grill, there’s tons of other great ways of cooking it. Here’s one, corn chowder. One of our summer hits. Soups might not be the first thing that comes to mind for a summer dinner, but this one’s both filling, fresh and has a bite to it, and fits well in warm weather. Please do not be tempted to grab canned or vacuumed packed corn. You’ll not end up with the same dish, too sweet and a completely different texture. So make use of the corn cob season.

2,5 L (enough for 4+)
45 min
1 hour



8 cobs of corn

1 tablespoon olive oil

1 tablespoon butter

1 onion, finely diced

2-3 garlic cloves, finely chopped

2 jalapeños, finely diced

1 tablespoon Mexican chili powder or 1/2 teaspoon Indian

1 L vegetable or chicken stock

2 cans (2 x 400 mL) black or red beans, rinse well in colander

2 dL whole milk

Salt og pepper

200 mL cream


50 grams mayonnaise (ca. 4 tablespoons)

60 grams sour-cream  (ca. 4 tablespoons)

110 grams feta- or ricotta cheese

1 lime

Couple handfuls cilantro, chopped

Chili powder


  1. Get the stock ready.
  2. Cut off the kernels from the cobs. Transfer half to a large bowl. Put the rest in a food processor and run until they turn into a grainy puré. Add to bowl. Scrape of remaining kernels and milk using the back edge or the knife and add to the mix.
  3. Add butter and oil to a 4-5 L pot and cook onion at 60% for 5-7 min, until edges are turning slightly brown. Add jalapenño, garlic and chili and continue to cook for 2 min. Add flour and stir in completely. Then gradually stir in the stock. Add beans, the corn mix and the milk and let simmer for 10-12 min until the kernels are tender. I prefer them a little under cooked so they keep a little of their crunch. Test and feel for yourself. Salt: 1/2 to 3/4 tablespoons.
  4. While the soup simmers, make the topping. Mix together mayonnaise, sour-cream, feta/ricotta, and the juice from half a lime. Cut the remaining lime half into wedges and chop cilantro for serving.
  5. Add cream to taste, we use about 150 mL. Let simmer for couple more minutes.
  6. Serve with feta and sour-cream finish, cilantro, lime and chili powder.

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