Spicy Corn Chowder with Roasted Peppers

Discover a new twist on a classic favorite with our Spicy Corn Chowder with Roasted Peppers, a tantalizing blend of sweet corn, smoky peppers, and a hint of heat. Perfect for warming up any chilly day, this chowder is both delicious and visually appealing, making it a great addition to your recipe collection.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

4 ears of fresh corn, kernels removed

2 roasted red bell peppers, chopped

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

4 cups vegetable broth

1 cup heavy cream

Salt and pepper to taste

2 tablespoons chopped fresh cilantro

1 lime, juiced

Instructions

1. Preheat the oven to 400°F (200°C) and roast the red bell peppers for 25 minutes until skins are charred. Remove from oven and let cool. Peel and chop the peppers.

2. In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent, about 5 minutes.

3. Stir in the smoked paprika and cayenne pepper, cooking for another 1 minute to release flavors.

4. Add the corn kernels, roasted peppers, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.

5. Stir in the heavy cream, salt, and pepper. Allow to simmer for an additional 5 minutes.

6. Remove from heat, add lime juice, and garnish with fresh cilantro before serving.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat, stirring occasionally until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.