Hot but Sweet Corn Potato Chowder
Indulge in the perfect balance of fiery heat and natural sweetness with this Hot but Sweet Corn Potato Chowder. Featuring a creamy base enriched with buttery russet potatoes, vibrant sweet corn, and a hint of smokiness from paprika, this chowder delivers a comforting yet bold flavor profile. A touch of jalapeño and red chili flakes adds the perfect level of spice, while the swirl of heavy cream ensures a velvety finish that pairs beautifully with the fresh cilantro garnish. Ready in under an hour and perfect for six generous servings, this one-pot wonder is ideal for cozy weeknight dinners or hearty lunches. Whether you’re craving something warming or boldly flavorful, this chowder satisfies it all!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 medium jalapeño pepper
- 3 medium russet potatoes
- 3 cups frozen sweet corn
- 1 teaspoon smoked paprika
- 0.5 teaspoon red chili flakes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Peel and dice the yellow onion. Mince the garlic cloves. Finely dice the jalapeño pepper, removing the seeds if you prefer less heat.
Peel and cube the russet potatoes into 1/2-inch pieces. Set all chopped vegetables aside.
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion, garlic, and jalapeño to the pot. Sauté for 3-4 minutes, or until the onion becomes translucent.
Sprinkle the smoked paprika and red chili flakes over the onions. Stir well to evenly coat the vegetables with the spices, cooking for another minute to release the smoky aroma.
Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
Stir in the sweet corn and let it heat through for 5 minutes.
Using an immersion blender, carefully blend about half of the soup directly in the pot to create a creamy consistency while still leaving some chunks for texture. Alternatively, remove 2 cups of the soup, blend it in a blender, and then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Simmer for 2-3 minutes, ensuring everything is well combined and heated through.
Taste and adjust the seasoning as needed. Ladle the chowder into bowls and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.3 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 1048 mg | 22% | |
*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.
