Sourgrass Corn Chowder

Sourgrass, also known as Oxalis, is a common wild plant found in many regions. It gets its name from its tangy, lemon-like flavor, thanks to the oxalic acid in its leaves. This distinctive taste makes it a fantastic ingredient for various culinary creations. Sourgrass is not only edible but also rich in vitamin C and antioxidants, making it a nutritious addition to your diet.

How to Identify Sourgrass

Identifying sourgrass is relatively easy once you know what to look for:

  • Leaves: Sourgrass has trifoliate leaves, meaning each stem has three heart-shaped leaflets, similar to clover.

  • Flowers: The plant produces small, yellow flowers with five petals, which bloom in clusters.

  • Stems: The stems are often reddish and juicy, adding to the plant's distinctive appearance.

  • Taste: The best way to confirm you've found sourgrass is by tasting a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Savor the essence of summer with this creamy and comforting soup that captures the sweet flavors of fresh corn enhanced by the zesty tang of sourgrass.

This chowder is a celebration of seasonal abundance, featuring tender corn kernels simmered to perfection in a velvety broth enriched with cream. The addition of sourgrass adds a refreshing twist, balancing the sweetness of the corn with its bright and citrusy flavor.

Enjoyed as a light meal on a warm summer evening or served as an appetizer at a backyard barbecue, Sourgrass Corn Chowder is sure to delight your guests and evoke fond memories of sunny days and bountiful harvests.

Ingredients

  • 2 tablespoons unsalted butter

  • 1 onion, diced

  • 2 stalks celery, diced

  • 2 carrots, diced

  • 2 cloves garlic, minced

  • 4 cups vegetable or chicken broth

  • 4 cups fresh or frozen corn kernels

  • 1 cup chopped sourgrass leaves

  • 1 cup diced potatoes

  • 1 cup heavy cream

  • Salt and pepper to taste

  • Chopped fresh chives for garnish

  • Crispy bacon bits for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion, celery, and carrots. Sauté for 5-6 minutes until the vegetables are softened.

  2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  3. Pour in vegetable or chicken broth and bring to a simmer.

  4. Add fresh or frozen corn kernels, chopped sourgrass leaves, and diced potatoes to the pot. Stir to combine.

  5. Let the chowder simmer gently for 15-20 minutes, or until the potatoes are tender.

  6. Using an immersion blender or regular blender, blend a portion of the chowder until smooth to thicken the base while still leaving some chunks for texture.

  7. Stir in heavy cream and season the chowder with salt and pepper to taste. Allow it to heat through for another 2-3 minutes.

  8. Taste and adjust seasoning if necessary.

  9. Ladle the sourgrass corn chowder into bowls and garnish with chopped fresh chives and crispy bacon bits, if desired.

  10. Serve hot.

    Notes:

    For extra depth of flavor, you can sauté the corn kernels in butter before adding them to the chowder.

    Feel free to adjust the consistency of the chowder by adding more broth or cream.

Join Our Foraging Classes & Explore More

If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado