Are you a sucker for soup season? We sure are!

This twist on corn chowder is a crowd favorite and one that will leave you saying, “How is that SO good?!”

Here is what you need:

9tbsp unsalted butter

1 1/2 tsp Chili powder

9 ears of Corn, shucked

3 clove of Garlic, with skin

3 Lime wedges

6 Scallions

3 cups Chicken Broth

3/4 cup heavy cream, plus more for garnish

Kosher Salt and fresh cracked pepper

Roasted pumpkin seeds (for garnish)

How to make it:

Heat grill or skillet to medium heat. Melt butter and brush ears of corn with melted butter, salt and pepper.

2. Grill or sauté corn for 6-8 minutes. Cook garlic in skin for 4-5 minutes. Grill scallions for about 1-2 minutes per side or until charred. Allow vegetables to cool slightly.

3. Remove kernels from cob, reserving a few tablespoons for garnish. Chop scallions, discarding root. Peel and chop garlic.

4. Add vegetables to food processor or blender and pulse until smooth. Add chicken broth and puree. Pour mixture through sieve into a medium sauce pan, pushing through contents with a rubber spatula.

5. Bring mixture to a boil, reduce to a summer and add cream and taste for seasoning.

6. Toss pumpkin seeds in olive oil, chili powder, salt & garlic powder. Roast at 450 degrees for 10 minutes.

7. Garnish soup with reserved corn, roasted pumpkin seeds and a few drops of cream. Serve with lime wedges!

8. Enjoy!

A spin off of Sabrina Russo’s Grilled Corn Soup Recipe