Spicy Corn Chowder Tex Mex
Warm up your taste buds with Spicy Corn Chowder Tex Mex, a bold and creamy fusion of Tex-Mex flavors and comforting chowder goodness. This vibrant recipe combines sweet corn, hearty russet potatoes, and a medley of smoked paprika, chili powder, and cumin for a rich, flavorful base with just the right amount of heat from fresh jalapeño. Lightly blended for the perfect balance of creamy and chunky textures, this chowder is finished with heavy cream (or coconut milk for a dairy-free option), fresh cilantro, and a zing of lime juice. Serve it topped with crunchy tortilla chips and melty cheddar cheese for a satisfying meal. Perfect for busy weeknights, it’s quick to prepare and delivers big flavor in just 45 minutes. Spicy, hearty, and irresistibly delicious—this Tex-Mex corn chowder will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Jalapeño, finely chopped (seeds removed for less heat)
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 large Russet potatoes, peeled and diced
- 3 cups Frozen corn kernels (or canned, drained)
- 4 cups Vegetable stock
- 1 cup Heavy cream (or coconut milk for a dairy-free option)
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- 1 handful Tortilla chips (optional, for topping)
- 0.5 cup Shredded cheddar cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, and jalapeño to the pot. Sauté for 5-6 minutes, or until the vegetables are softened and fragrant.
Stir in the minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute, stirring frequently, to toast the spices.
Add the diced potatoes, corn kernels, and vegetable stock to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, partially blend the soup directly in the pot to create a creamy base while still leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and simmer for an additional 2-3 minutes to thicken slightly.
Remove the pot from heat and stir in the chopped cilantro and lime juice.
Ladle the chowder into bowls and top with tortilla chips and shredded cheddar cheese if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 7878 mg | 343% | |
| Total Carbohydrate | 333.5 g | 121% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 73.1 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 916 mg | 70% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 6679 mg | 142% | |
*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.
