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You are here: Home / COOK / Spicy Sweet Corn Chowder Recipe

August 15, 2018 By Cyn Gagen Leave a Comment

Spicy Sweet Corn Chowder Recipe

Filed Under: COOK, Soups and stews

This delicious, creamy Spicy Sweet Corn Chowder Recipe so perfect for this time of year when the sweet corn crop is in season. (Anyone else wait all year for this?) This recipe isn’t as decadent as you might think. Instead of using large amounts of heavy cream or other dairy products, this soup gets its silky texture by pureeing several cups of the soup from the skillet and adding a modest amount of half and half.

Do you know the difference between a soup and a chowder? No, me neither. I had to look it up to make sure I was using the term correctly. Chowders and bisques are simply thick soups. Bisques are smooth and chowders are chunky. So, this Spicy Sweet Corn Chowder is appropriately named!

spicy sweet corn chowder

Try serving this yummy chowder with this onion sourdough bread. SO good!

Spicy Sweet Corn Chowder Recipe

Prep time: 20 minutes
Cook time: 30-40 minutes
Serves: 6-8

Ingredients:

8 oz. ground bulk Chorizo sausage (leave this out for a vegetarian soup!)
2 stalks celery, finely chopped
2 large carrots, finely chopped
½ large white onion, finely chopped
4 cloves fresh garlic, finely minced
1 jalapeno pepper, finely chopped (Add more or less as desired. I love this soup even without the jalapeno!)
6 c. organic chicken or vegetable stock
2 lbs. Russet potatoes, chopped
2 – 15 oz cans or 4 ears sweet corn, kernels only
2 t. fresh oregano
1 bay leaf
Sea salt and black pepper, to taste
½ c. half and half, tempered

Instructions:

Pro Tip: Use extreme caution when blending hot liquids as they can explode. Cool slightly and make sure the lid to your blender is properly ventilated before proceeding. I actually prefer to use a hand blender as I find it so much safer.

Thoroughly wash all vegetables and pat dry before prepping. Potatoes peels can be left on or removed according to personal preference.

Brown sausage in a large, high-sided skillet over medium-high heat. Transfer sausage to a plate and drain all but 1-2 tablespoons of fat from skillet.

Reduce heat to medium and add chopped celery, carrots, onion, garlic, and jalapeno pepper to skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.

Return sausage to skillet, along with chicken or vegetable stock. Add potatoes, sweet corn, oregano, and bay leaf to skillet. Season with salt and black pepper, to taste, and stir to combine.

Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender, approximately 20 minutes. Stir occasionally while cooking.

Transfer 3-4 cups of soup mixture to a blender or food processor and blend until smooth. (See safety tip above first!). Pour pureed soup mixture back into skillet and stir to combine. To prevent curdling, add 2-3 tablespoons of hot soup mixture, one tablespoon at a time, to half and half before stirring into the skillet. Stir to combine and simmer another 5-10 minutes to heat through. Remove bay leaf and serve immediately.

More Delicious Soup Recipes:

Grandma’s Homemade Chicken Soup with Dumplings

Rosemary Potato Soup with Cheesy Onion Biscuits

Chicken Potpie Soup

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Spicy Sweet Corn Chowder Recipe

This delicious, creamy Spicy Sweet Corn Chowder Recipe so perfect for this time of year when the sweet corn crop is in season. (Anyone else wait all year for this?) This recipe isn’t as decadent as you might think. Instead of using large amounts of heavy cream or other dairy products, this soup gets its silky texture by pureeing several cups of the soup from the skillet and adding a modest amount of half and half.
Course Soup
Cuisine American/Canadian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 372 kcal

Ingredients

  • 8 oz. ground bulk Chorizo sausage leave this out for a vegetarian soup!
  • 2 stalks celery finely chopped
  • 2 large carrots finely chopped
  • ½ large white onion finely chopped
  • 4 cloves fresh garlic finely minced
  • 1 jalapeno pepper finely chopped (Add more or less as desired. I love this soup even without the jalapeno!)
  • 6 c. organic chicken or vegetable stock
  • 2 lbs. Russet potatoes chopped
  • 2 – 15 oz cans or 4 ears sweet corn kernels only
  • 2 t. fresh oregano
  • 1 bay leaf
  • Sea salt and black pepper to taste
  • ½ c. half and half tempered

Instructions

  1. Thoroughly wash all vegetables and pat dry before prepping. Potatoes peels can be left on or removed according to personal preference.
  2. Brown sausage in a large, high-sided skillet over medium-high heat. Transfer sausage to a plate and drain all but 1-2 tablespoons of fat from skillet.
  3. Reduce heat to medium and add chopped celery, carrots, onion, garlic, and jalapeno pepper to skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.
  4. Return sausage to skillet, along with chicken or vegetable stock. Add potatoes, sweet corn, oregano, and bay leaf to skillet. Season with salt and black pepper, to taste, and stir to combine.
  5. Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender, approximately 20 minutes. Stir occasionally while cooking.
  6. Transfer 3-4 cups of soup mixture to a blender or food processor and blend until smooth. (See safety tip above first!). Pour pureed soup mixture back into skillet and stir to combine. To prevent curdling, add 2-3 tablespoons of hot soup mixture, one tablespoon at a time, to half and half before stirring into the skillet. Stir to combine and simmer another 5-10 minutes to heat through. Remove bay leaf and serve immediately.

Recipe Notes

Pro Tip: Use extreme caution when blending hot liquids as they can explode. Cool slightly and make sure the lid to your blender is properly ventilated before proceeding. I actually prefer to use a hand blender as I find it so much safer.

Nutrition Facts
Spicy Sweet Corn Chowder Recipe
Amount Per Serving
Calories 372 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 34mg11%
Sodium 984mg43%
Potassium 1065mg30%
Carbohydrates 65g22%
Fiber 6g25%
Sugar 12g13%
Protein 13g26%
Vitamin A 4573IU91%
Vitamin C 29mg35%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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