Spicy Corn Chowder
Indulge in the comforting warmth of Spicy Corn Chowder, a velvety soup that perfectly balances creamy richness with a kick of heat. This hearty dish features a medley of fresh ingredients, including sweet corn kernels, tender russet potatoes, and aromatic vegetables, all simmered in a luscious base of heavy cream and infused with the smoky flavors of paprika, cumin, and jalapeño. The optional crushed red pepper flakes let you customize the spice level, while a squeeze of lime and a sprinkle of fresh cilantro add a bright, tangy finish. Ready in just 45 minutes, this easy one-pot chowder is perfect for cozy weeknight dinners or as a crowd-pleasing starter for gatherings. Whether you’re craving comfort food or a bold, flavorful twist on a classic soup, this Spicy Corn Chowder is sure to impress.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, diced (seeds removed for less heat, optional)
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 medium russet potatoes, peeled and diced
- 3 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 lime wedges (optional)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion, red bell pepper, and jalapeño, and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for about 2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, whisking constantly to avoid lumps.
Add the diced potatoes to the pot and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, until the potatoes are tender.
Stir in the corn, heavy cream, smoked paprika, cumin, crushed red pepper flakes (if using), salt, and black pepper. Simmer for an additional 5-7 minutes to allow the flavors to meld together.
Taste the chowder and adjust the seasoning as needed.
Garnish with chopped cilantro and serve with lime wedges on the side for an optional tangy finish.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4536 mg | 197% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 53.8 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4512 mg | 96% | |
*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.
