Sweet Corn and Chard Soup


  • 1/4 cup olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bunch chard stems, chopped (about 2 cups chopped)
  • 1 large bell pepper, diced
  • 1 jalapeño, minced
  • 1 teaspoon ground cumin
  • 1/4 cup white wine
  • 3 cups sweet corn (about 6 ears, kernels removed)
  • 2 large russet potatoes, peeled and diced
  • 6 cups chicken stock or low-sodium broth

For Garnish:

  • avocado
  • sour cream
  • sliced red chiles


  1. Heat oil in a large stock pot over medium-high heat. Once oil is shimmering, add onion and garlic and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Add chard stems, bell pepper, and jalapeño, and season again with salt and pepper. Let cook, stirring occasionally, until pepper is tender, about 4 minutes more.
  2. Add cumin and stir to combine. Add wine and scrape any browned bits stuck to the bottom of the pot. Add corn, potatoes, and stock and bring to a boil. Reduce heat to low and simmer until potatoes and cooked through, about 30 minutes. Partially blend to desired consistency. Taste and adjust seasoning as needed. Serve each bowl with a dollop of sour cream, some diced avocado and a few slices of red chile.