This Spicy Smoked Corn Chowder is a delightful twist on a classic comfort food. Packed with fresh corn, a touch of heat, and a smoky depth, it's perfect for any season. Whether you're cozying up in the winter or enjoying a summer night, this chowder is sure to please.
Butter: Provides a rich base for sautéing the vegetables, bringing a subtle creaminess to the chowder. Onion: Adds a foundational sweetness that balances the spices. Red bell pepper: Offers a mild sweetness and a pop of color. Jalapeños: Bring the heat, adjustable to your preference. Garlic: Infuses the soup with a warm, aromatic depth. Smoked paprika: Gives the chowder its signature smoky flavor. Cayenne pepper: Adds an extra layer of heat, perfect for those who love spice. Vegetable broth: The liquid base that carries all the flavors together. Heavy cream: Provides a luxurious creaminess without overpowering the other flavors. Potatoes: Add a hearty texture and help to thicken the chowder. Cilantro: Freshens up the dish with a burst of herbaceous flavor. Lime wedges: Offer a zesty finish when served on the side.
This chowder pairs wonderfully with a simple green salad dressed with lemon vinaigrette. Try serving it with crusty bread for dipping or alongside grilled shrimp for a light, complementary protein.
Start by melting the butter in a large pot over medium heat. Once it's bubbly, add the diced onion, red bell pepper, and jalapeños. Sauté these vegetables until they soften, which should take about five minutes. You'll notice a wonderful aroma filling your kitchen!
Next, stir in the garlic, smoked paprika, and cayenne pepper. Let these cook for about two minutes, just until the garlic becomes fragrant and the spices bloom. Be careful not to burn the garlic.
It's time to add the stars of the show: the corn kernels and diced potatoes. Pour in the vegetable broth, and bring the pot to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender enough to pierce easily with a fork.
Now, stir in the heavy cream. Season with salt and pepper to taste. Let the chowder heat through for about five more minutes, but make sure it doesn’t reach a boil again, as you don’t want the cream to curdle.
Remove the pot from the heat and stir in the fresh cilantro. This will give your chowder a refreshing lift. Serve it hot, with lime wedges on the side for a zesty finish.
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