Spicy Corn Chowder with Chilies: A Flavorful Delight

The aroma of Corn Chowder with Chilies wafts through the kitchen, wrapping you in a warm embrace that feels like a hug from your favorite aunt. The sweet corn mingles with the spicy chilies, creating a flavor explosion that dances on your taste buds, making every spoonful a delightful adventure. Roasted Poblano Corn Chowder.

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This chowder is not just food; it’s nostalgia in a bowl. I remember the first time I made it at a family gathering. The laughter, the chatter, and that moment when my cousin took a bite and declared it “life-changing” — I knew I had struck gold. It’s perfect for chilly nights, cozy gatherings, or simply when you need to elevate your dinner game without turning your kitchen into a disaster zone.

I once whipped up this chowder for a potluck, and let me tell you, it disappeared faster than my hopes of keeping leftovers for lunch.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Sweet and juicy corn is key; use fresh cobs if possible for maximum flavor.
• Chilies: Choose your heat level; jalapeños add spice while poblanos bring smokiness.
• Onion: A medium onion gives depth; sauté until translucent for sweetness.
• Garlic: Fresh garlic cloves provide aromatic richness and enhance overall flavor.
• Vegetable Broth: Use low-sodium broth to control the saltiness while still delivering great taste. For more inspiration, check out this Stuffed Mini Peppers recipe.
• Cream: Heavy cream adds lusciousness; substitute with coconut milk for a dairy-free option.
• Potatoes: Diced potatoes create heartiness; Yukon Golds work beautifully here.
• Salt and Pepper: Essential seasoning to elevate all those wonderful flavors.
• Lime Juice: A splash of lime juice brightens up the chowder perfectly!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients

Start by shucking fresh corn off the cob into a large mixing bowl. Gather your chilies, onion, garlic, and potatoes. Chop everything into manageable bits — no one wants to wrestle with gigantic chunks.

Sauté Those Aromatics

In a large pot over medium heat, add olive oil and toss in diced onions and minced garlic until they turn golden brown and fragrant. This combo smells so good that you might want to just eat them straight away!

Add in Your Veggies

Stir in the corn and chopped chilies along with diced potatoes. Cook everything together for about 5 minutes until everything starts getting soft and inviting aromas fill your kitchen.

Pour in the Broth

Carefully add vegetable broth to cover the mixture by about an inch. Bring everything to a boil before lowering the heat to simmer for 20-25 minutes until the potatoes are tender enough to mash gently with a fork.

Blend Until Creamy

Using an immersion blender (or transferring batches to a regular blender), blend part of the chowder until creamy but leave some chunky bits for texture — because who doesn’t love a bit of contrast?

Add Cream & Season

Return the pot to low heat and stir in heavy cream along with salt, pepper, and lime juice. Allow it to simmer gently for another 5 minutes while you revel in that tempting scent wafting through your home.

Now grab your soup bowls and get ready to dive into pure comfort! Turkey Pot Pie Soup.

Serve this Corn Chowder with Chilies alongside crusty bread or just on its own—no judgment here! Enjoy every savory spoonful while soaking up those cozy vibes! Chipotle Chicken Chowder. For more inspiration, check out this Mexican Corn Chicken Soup recipe.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add the corn and chilies. Pour in broth, simmer, and finish with cream for a luscious texture.

Add Your Touch

Feel free to customize your chowder! Add diced potatoes for heartiness, or sprinkle fresh herbs for brightness. You can even substitute coconut milk for a dairy-free twist.

Storing & Reheating

Store corn chowder in an airtight container in the fridge for up to five days. When reheating, do so gently on the stovetop to maintain creaminess.

After making this Corn Chowder with Chilies, my friends couldn’t stop raving about it! One even asked if I could make it every week—let’s just say, I’ve become quite popular during chilly evenings! Crockpot Fajitas Recipe.

FAQ

Can I make Corn Chowder with Chilies ahead of time?

Yes, this chowder tastes even better after resting overnight in the fridge.

How can I adjust the spice level?

You can reduce chilies or add creamy toppings like sour cream to balance spice.

Is there a vegan option for this chowder?

Absolutely! Use vegetable broth and coconut milk instead of cream for a vegan version.

Print

Corn Chowder with Chilies

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• Author: recipesnew
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Corn Chowder with Chilies is a heartwarming dish that perfectly balances sweet corn and spicy chilies, creating a comforting bowl of flavor ideal for chilly evenings. This creamy chowder is easy to prepare and will transport you back to joyful family gatherings with every spoonful. Enjoy it as a delightful starter or a satisfying main dish, paired with crusty bread or on its own.

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Ingredients

Scale 1x2x3x

• 4 cups fresh corn (about 6 ears)
• 2 medium chilies (jalapeños or poblanos)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or coconut milk for dairy-free)
• 2 medium Yukon Gold potatoes, diced
• Salt and pepper to taste
• Juice of 1 lime

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Instructions

1. Shuck the corn from the cobs and set aside.
2. In a large pot, heat olive oil over medium heat; sauté diced onions and minced garlic until golden brown.
3. Add the corn, chilies, and diced potatoes; cook for about 5 minutes until softened.
4. Pour in the vegetable broth and bring to a boil; reduce heat and simmer for 20-25 minutes until potatoes are tender.
5. Blend part of the chowder until creamy while leaving some chunky bits.
6. Stir in heavy cream, salt, pepper, and lime juice; simmer for an additional 5 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 40mg

Keywords: For added flavor, experiment with different chili varieties based on your spice preference. Substitute coconut milk for cream to make this recipe vegan-friendly. Leftovers can be stored in an airtight container in the fridge for up to five days.