Spicy Smoky Corn Chowder

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Spicy Smoky Corn Chowder is your new go-to comfort food with a twist. This hearty soup combines fresh corn with the warmth of smoked paprika and the heat of jalapeño for a flavorful experience that’s perfect for cool evenings.

Ingredients for Spicy Smoky Corn Chowder

Corn provides the sweet, juicy base of the chowder, delivering texture and natural sweetness. Olive oil is used to sauté the vegetables, adding a hint of richness. Red onion offers a mild sweetness that complements the corn. Garlic enhances the flavor with its aromatic earthiness.

Red bell pepper adds a pop of color and mild sweetness, while jalapeño brings in the heat. Vegetable broth forms the liquid base, infusing the chowder with depth. Heavy cream makes the soup luxuriously creamy.

Smoked paprika imparts a deep, smoky flavor, while ground cumin adds warmth and earthiness. Salt and pepper are essential for balancing the flavors. Fresh cilantro provides a zesty, herbaceous finish. Bacon is optional but adds a savory crunch for those who enjoy it.

Tips & Tricks

  • If you don't have an immersion blender, carefully transfer some of the soup to a regular blender, then return it to the pot.
  • Adjust the heat level by using more or fewer jalapeños, or leave some seeds in for extra spice.
  • For a vegetarian version, skip the bacon and try topping with crispy fried onions instead.

Serving Suggestions

This chowder pairs wonderfully with crusty bread or garlic toast to soak up all the creamy goodness. A simple green salad with a light vinaigrette can add a refreshing contrast to the rich soup.

Frequently Asked Questions

Can I use frozen corn?
Yes, frozen corn works well, especially when fresh corn is out of season.
How can I make it vegan?
Substitute the heavy cream with coconut milk or a plant-based cream, and skip the bacon or use a vegan alternative.

Spicy Smoky Corn Chowder Recipe Walkthrough

Start by heating olive oil in a large pot over medium heat. Toss in the red onion and garlic, letting them cook until they turn translucent. This usually takes about 5 minutes and releases a delightful aroma. Next, add the red bell pepper and jalapeño. Give them about 3 minutes to soften up.

Now, stir in the corn kernels, smoked paprika, and cumin. Let everything mingle for about 5 minutes, stirring occasionally to prevent sticking. Pour in the vegetable broth and bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer for 15 minutes.

After simmering, mix in the heavy cream. Season with salt and pepper to your liking, then let it simmer for another 10 minutes to thicken. Use an immersion blender to partially puree the soup. This will give you a creamy texture while leaving some corn chunks intact for a satisfying bite.

Serve the chowder hot, garnished with cilantro and crumbled bacon, if you like that extra crunch and flavor.

Why You'll Love This Recipe

  • Packs a punch with smoky and spicy flavors.
  • Utilizes fresh, seasonal corn for the best taste and texture.
  • Easy to adapt for vegetarians or meat lovers alike.
  • Thick and creamy without being overly heavy.

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)

Step-by-step 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.

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