Corn Chowder with a Kick
Warm up your taste buds with our irresistible "Corn Chowder with a Kick," a creamy, hearty soup that brings comfort with a zesty twist. Bursting with sweet corn kernels, tender russet potatoes, and the smoky depth of paprika and cumin, this chowder elevates classic flavors with the fiery addition of jalapeños and a pinch of cayenne pepper. Perfectly balanced with rich heavy cream, this one-pot wonder is both satisfying and easy to prepare in just 45 minutes. Customize your bowl with toppings like crispy bacon, shredded cheddar, and fresh scallions for an extra layer of indulgence. Whether you're seeking a cozy dinner or a crowd-pleasing dish, this spicy corn chowder is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 small jalapeño peppers, diced (seeds removed for less heat)
- 2 medium russet potatoes, peeled and cubed
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 stalks scallions, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 3 slices cooked bacon, crumbled (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and jalapeños, cooking for an additional 1-2 minutes until fragrant.
Add the cubed potatoes, corn kernels, chicken or vegetable stock, smoked paprika, and ground cumin. Stir well to combine.
Season with salt, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender, blend a portion of the soup to your desired consistency. For a thicker chowder, blend more; for a chunkier texture, blend less.
Stir in the heavy cream and cook for another 2-3 minutes until heated through. Taste and adjust seasoning if needed.
Ladle the chowder into bowls and garnish with chopped scallions, shredded cheddar cheese, and crumbled bacon, if desired.
Serve hot and enjoy your spicy, flavorful corn chowder with a kick!
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 6834 mg | 297% | |
| Total Carbohydrate | 269.3 g | 98% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 65.1 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 634 mg | 49% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5119 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
