Mrs G's Spicy Corn Chowder

Warm up with the bold and flavorful kick of Mrs. G's Spicy Corn Chowder, a hearty soup that balances creamy richness with a touch of heat. Featuring fresh sweet corn, tender russet potatoes, and a mix of smoky spices like cumin, paprika, and cayenne, this chowder delivers layers of comfort and complexity in every bowl. Diced jalapeños bring a fiery twist that can be adjusted to your heat tolerance, while a splash of heavy cream adds a luxurious finish. Perfectly thickened with a partial purée, this chowder is both rustic and indulgent, ideal for cozy evenings or as a crowd-pleasing starter. Finish with a sprinkle of fresh cilantro and a squeeze of lime for a bright, zesty garnish. Ready in just 50 minutes, this six-serving recipe is an easy yet impressive way to warm your table.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 whole jalapeño peppers, diced (seeds removed for less heat, optional)
• 1 large red bell pepper, diced
• 2 medium russet potatoes, peeled and diced
• 4 cups sweet corn kernels (fresh, canned, or frozen)
• 4 cups vegetable or chicken stock
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons fresh cilantro or parsley, chopped
• 4 slices lime wedges (for serving)

Directions

Step 1

Heat the butter and olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic, jalapeños, and red bell pepper. Sauté for another 3-4 minutes until fragrant and slightly softened.

Step 4

Add the diced potatoes and corn kernels to the pot. Stir everything well to combine.

Step 5

Pour in the vegetable or chicken stock and stir in the ground cumin, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes are tender.

Step 7

Using an immersion blender, partially puree the chowder to thicken the broth while leaving some chunky pieces for texture. Alternatively, transfer a portion to a blender, puree, and return it to the pot.

Step 8

Stir in the heavy cream and let the chowder simmer for another 5 minutes on low heat.

Step 9

Taste and adjust seasoning if needed. Garnish with fresh cilantro or parsley.

Step 10

Serve hot with lime wedges on the side for a zesty finish.

Nutrition Facts

Serving size	(2966.6g)

Amount per serving	% Daily Value*
Calories	2507.4

Total Fat 145.0g	0%
Saturated Fat 73.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 333mg	0%
Sodium 6044.3mg	0%
Total Carbohydrate 277.8g	0%
Dietary Fiber 38.4g	0%
Total Sugars 70.6g
Protein 47.3g	0%

Vitamin D 0IU	0%
Calcium 246.7mg	0%
Iron 12.1mg	0%
Potassium 5280.7mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 7.3%

Carbs: 42.6%