Zippy Corn Chowder
Packed with bold flavors and vibrant colors, Zippy Corn Chowder is a hearty, soup-lover's dream that comes together in just 45 minutes! Featuring a tantalizing mix of sweet corn, creamy potatoes, and a touch of heat from jalapeño, this chowder is elevated by smoky paprika and earthy cumin. Its rich and velvety texture—enhanced by heavy cream and partially blended veggies—makes it irresistibly comforting, while garnishes of sharp cheddar, green onions, and crunchy tortilla chips add the perfect finishing touch. Whether you're preparing a cozy family dinner or looking for a satisfying dish with a zesty twist, this easy-to-make corn chowder is sure to impress. Perfect for meal preps or weeknight soups, Zippy Corn Chowder is a crowd-pleasing favorite brimming with fresh ingredients and bold flavors.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 small jalapeño, finely chopped (seeds removed for less heat, optional)
- 2 medium russet potatoes, peeled and diced
- 3 cups frozen or fresh corn kernels
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded sharp cheddar cheese (for garnish)
- 2 stalks green onions, sliced (for garnish)
- 0.5 cup crushed tortilla chips (for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion, minced garlic, red bell pepper, and chopped jalapeño to the pot. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
Stir in the diced potatoes, corn kernels, ground cumin, and smoked paprika. Cook for another 3 minutes, stirring frequently.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, partially blend the soup directly in the pot to create a creamy texture while still leaving chunks of vegetables. Alternatively, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, salt, and black pepper. Cook for an additional 5 minutes to heat through, adjusting seasoning if needed.
Serve the chowder hot in bowls, garnished with shredded cheddar cheese, sliced green onions, and crushed tortilla chips for some crunch and added flavor.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 706 mg | 15% | |
*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.
