Southwestern Spicy Corn Chowder

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 6
★★★★★
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If you're looking for something with a bit of a kick, this Southwestern Spicy Corn Chowder will warm you right up. With fresh corn and a hint of jalapeño, it’s perfect for those who crave bold flavors in a comforting bowl.

Ingredients for Southwestern Spicy Corn Chowder

Butter is the base that starts our flavor journey, giving a rich backdrop to the sautéed vegetables. Onion and garlic are our aromatic powerhouses, creating a savory foundation. The bacon adds a smoky, salty crunch that complements the chowder's creamy texture. A splash of chicken broth provides depth, while the corn kernels bring natural sweetness. The red bell pepper adds color and a mild sweetness, and the jalapeño introduces a spicy edge. Heavy cream makes the chowder luxuriously smooth, and a sprinkle of cilantro adds a fresh, herbal note at the end. Finally, smoked paprika ties everything together with a subtle, earthy warmth.

Tips & Tricks

  • If you prefer a thicker chowder, blend a portion of it with an immersion blender to achieve your desired consistency.
  • For a vegetarian version, simply skip the bacon and use vegetable broth instead of chicken broth.
  • Adjust the heat level easily by adding more or less jalapeño, or even include some of the seeds if you dare.

Serving Suggestions

This chowder pairs well with warm, crusty bread — perfect for dipping. A side salad with a zesty vinaigrette can also complement the creamy chowder. If you're hosting, serve it in bread bowls for a fun presentation.

Frequently Asked Questions

Can I use frozen corn?
Yes, frozen corn works in a pinch, but fresh corn will give you the best texture and flavor.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Is it possible to make this chowder vegan?
Absolutely! Use olive oil instead of butter, omit the bacon, and substitute coconut cream for the heavy cream and vegetable broth for chicken broth.

Southwestern Spicy Corn Chowder Recipe Walkthrough

Start by heating a large pot over medium heat and melt the butter. Add the diced onion and garlic. Sauté them until they become translucent and fragrant, which usually takes about 3 to 4 minutes. Next, toss in the diced bacon. Cook it until it's crisp, stirring occasionally. Once crispy, scoop out about half the bacon and set it aside for garnish later.

With the remaining bacon in the pot, sprinkle in the smoked paprika, red bell pepper, and jalapeño. Stir and let them cook for about 3 minutes, allowing the flavors to meld together. Now, it’s time for the chowder's star — the corn kernels. Add them to the pot followed by the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes.

As the chowder simmers, stir in the heavy cream. Season with salt and freshly ground black pepper to taste. Allow it to simmer for another 5 minutes until it thickens a bit more. Once you’re satisfied with the consistency, remove the pot from the heat and stir in the fresh cilantro.

To serve, ladle the chowder into bowls and top with the reserved crispy bacon. Add a lime wedge on the side for an extra zing when serving.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it a great weeknight dinner option.
  • Uses fresh, seasonal ingredients for the best flavor.
  • The perfect balance of creamy and spicy, appealing to a range of palates.
  • Customizable heat level — adjust the jalapeño to suit your taste.

Ingredients

2 tbsp unsalted butter
1 medium onion, diced
2 cloves garlic, minced
2 cups chicken broth
4 cups fresh corn kernels (about 6 ears)
1 large red bell pepper, diced
1 medium jalapeño pepper, seeded and minced
1 cup heavy cream
1/4 cup chopped fresh cilantro
4 oz bacon, diced
1 tsp smoked paprika
Salt and freshly ground black pepper to taste
Lime wedges for serving

Step-by-step Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until translucent.
2. Stir in the bacon and cook until crisp. Remove half for garnish.
3. Add the smoked paprika, diced red bell pepper, and jalapeño, cooking for another 3 minutes.
4. Add corn kernels and chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes.
5. Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes.
6. Remove from heat, stir in fresh cilantro, and serve garnished with crispy bacon and lime wedges.

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