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.
Ingredients
Scale
- 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
Instructions
- Shuck the corn from the cobs and set aside.
- In a large pot, heat olive oil over medium heat; sauté diced onions and minced garlic until golden brown.
- Add the corn, chilies, and diced potatoes; cook for about 5 minutes until softened.
- Pour in the vegetable broth and bring to a boil; reduce heat and simmer for 20-25 minutes until potatoes are tender.
- Blend part of the chowder until creamy while leaving some chunky bits.
- 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.