Spicy Smoked Corn Chowder

A delightful twist on traditional corn chowder, this smoked version brings a spicy kick with a blend of smoked paprika and jalapeños, perfect for warming up those cooler nights.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

4 ears of corn (kernels removed)

2 tbsp unsalted butter

1 medium onion, diced

1 red bell pepper, diced

2 jalapeños, seeded and minced

3 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp cayenne pepper

4 cups vegetable broth

1 cup heavy cream

2 medium potatoes, peeled and diced

2 tbsp fresh cilantro, chopped

Salt and pepper to taste

Lime wedges for serving

Instructions

1. Melt the butter in a large pot over medium heat.

2. Add the diced onion, bell pepper, and jalapeños, and sauté until the vegetables are soft, about 5 minutes.

3. Stir in the garlic, smoked paprika, and cayenne pepper, cooking for an additional 2 minutes.

4. Add the corn kernels, diced potatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes, until the potatoes are tender.

5. Stir in the heavy cream and season with salt and pepper to taste. Heat for another 5 minutes without boiling.

6. Remove from heat and stir in the fresh cilantro.

7. Serve hot with lime wedges on the side.

Storage

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

Reheating

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

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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.