Spicy Smoky Corn Chowder

Discover the bold flavors of Spicy Smoky Corn Chowder—a delightful twist on the classic comfort food. This chowder combines sweet corn with a hint of heat and smoky undertones, making it a perfect hearty dish for any occasion. Perfect for those who love a bit of a kick in their meals, this chowder is both satisfying and rich in flavor.

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

Ingredients

4 ears of corn, shucked and kernels removed

2 tbsp olive oil

1 medium red onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño pepper, seeded and minced

4 cups vegetable broth

1 cup heavy cream

2 tsp smoked paprika

1 tsp ground cumin

Salt and pepper, to taste

2 tbsp fresh cilantro, chopped

4 strips of bacon, cooked and crumbled (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the red onion and garlic, sauté until translucent.

2. Stir in the red bell pepper and jalapeño, cooking for about 3 minutes.

3. Add the corn kernels, smoked paprika, and cumin, and cook for 5 more minutes, stirring occasionally.

4. Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for 15 minutes.

5. Stir in the heavy cream, season with salt and pepper, and simmer for an additional 10 minutes.

6. Use an immersion blender to partially puree the soup for a thicker consistency, leaving some chunks intact.

7. Serve hot, garnished with cilantro and crumbled bacon if desired.

Storage

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

Reheating

Reheat gently on the stovetop over low heat until warmed 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.