Spicy Corn Chowder Recipes

SPICY MEXICAN CORN CHOWDER

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
• In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

SPICY CORN CHOWDER

Steps:

• Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
• Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

SPICY SLOW COOKER CORN CHOWDER

Steps:

• Combine potatoes, chicken broth, cream-style corn, whole-kernel corn, half-and-half, butter, bell peppers, onion, and black pepper in a slow cooker set to Low.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon into small pieces, until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove cooked sausage to a bowl, draining as much fat as possible. Sprinkle sausage with flour and toss to coat. Add sausage to the slow cooker.
• Cover and cook on Low, stirring regularly, until vegetables are tender, about 4 hours.

SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
• Add the jalapeno and garlic and saute until fragrant, about 1 minute.
• Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
• Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
• Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

SPICY CORN CHOWDER

Steps:

• In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
• In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
• Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
• Turn heat down to medium low, cover, and cook until potatoes are very soft.
• Add corn and cream, and continue to cook, uncovered, until soup thickens.
• Add cilantro and simmer a few more minutes.
• Taste and correct seasoning with salt if necessary.
• To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.

CREAMY SPICY CORN CHOWDER WITH CHICKEN

Steps:

• In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
• In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
• Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

SPICY CORN CHOWDER WITH MASCARPONE

Steps:

• In a soup pot over medium heat, add the butter, jalapeno and shallot. Cook until the shallot is translucent. Stir in the corn and the stock. Increase the heat to medium-high and allow the soup to simmer for about 10 minutes. Remove the soup from heat and carefully transfer 1/2 of the mixture into a blender or food processor. Blend on the medium setting for about 1 minute. Add the blended mixture back into the pot. Stir the soup and return the pot to the stove over medium heat. Stir in the half-and-half and cook for 3 minutes. Stir in 1/2 of the mascarpone and cook for another 3 to 5 minutes. Season with salt and pepper, to taste. To serve, ladle the soup into serving bowls and garnish each bowl with a small dollop of mascarpone. The mascarpone will dissolve, creating a delicious creamy consistency.

SOUTHWESTERN SPICY CORN CHOWDER

Steps:

• Melt butter with olive oil in pot.
• Add celery, bell pepper and onion.
• Cook for 5 minutes.
• Add hash browns, corn, and green chilis.
• Cook for another 5 minutes.
• Combine all dry ingrediants.
• Add to pot and stir for 1 minute constantly.
• Add chicken stock and bring to boil.
• Reduce to low and simmer for 5 minutes.
• Add cream and let simmer 2 more minutes stirring frequently.
• Ready to serve.
• Add bacan bits to chowder for a little added flavor and to take a little of the heat off.

QUICK SPICY SAUSAGE CORN CHOWDER

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.

SPICY CORN CHOWDER

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve.

CREAMY CORN CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
• In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
• Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
• Garnish with parsley if desired, and crumbled bacon.