SPICY CORN CHOWDER
This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.
Provided by jgmurphy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 20
Steps:
- Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
- Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.1 g, Fat 6.2 g, Fiber 5.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 420.2 mg, Sugar 19.5 g
GINA'S SPICY CORN CHOWDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
SPICY MEXICAN CORN CHOWDER
Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
- In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg
SPICY CORN CHOWDER
This recipe is from Down Home with the Neelys. The best corn chowder I've ever had. Not too spicy, the kids loved it.
Provided by Pomtini
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
- Add the jalapeno and garlic and saute until fragrant, about 1 minute.
- Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
- Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
- Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
SPICY CORN CHOWDER
Heidi Rabel, author of "The What To Fix For Dinner Coobook" also teaches. I had the pleasure of attending a day-long soup class hosted by my husband's Aunt. Heidi is very involved with the YWCA and a portion of the proceeds from the sale of her book are donated to the YWCA of Seattle-King County emergency shelter program. She teaches the women in the shelter what they need to know in order to cook and feed their families affordable nutritious meals. I think you'll like this recipe!
Provided by GinnyP
Categories Chowders
Time 20m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
- In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
- Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
- Turn heat down to medium low, cover, and cook until potatoes are very soft.
- Add corn and cream, and continue to cook, uncovered, until soup thickens.
- Add cilantro and simmer a few more minutes.
- Taste and correct seasoning with salt if necessary.
- To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.
SOUTHWESTERN SPICY CORN CHOWDER
Make and share this Southwestern Spicy Corn Chowder recipe from Food.com.
Provided by canspam324
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter with olive oil in pot.
- Add celery, bell pepper and onion.
- Cook for 5 minutes.
- Add hash browns, corn, and green chilis.
- Cook for another 5 minutes.
- Combine all dry ingrediants.
- Add to pot and stir for 1 minute constantly.
- Add chicken stock and bring to boil.
- Reduce to low and simmer for 5 minutes.
- Add cream and let simmer 2 more minutes stirring frequently.
- Ready to serve.
- Add bacan bits to chowder for a little added flavor and to take a little of the heat off.
SPICY CORN CHOWDER
Provided by Mary Sellen
Categories Soup/Stew Dairy Vegetable Corn Summer Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve.
SPICY CORN CHOWDER
This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.
Provided by jgmurphy
Categories Corn Chowder
Time 1h20m
Yield 6
Number Of Ingredients 20
Steps:
- Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
- Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.1 g, Fat 6.2 g, Fiber 5.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 420.2 mg, Sugar 19.5 g
SPICY VEGAN CORN CHOWDER
Make and share this Spicy Vegan Corn Chowder recipe from Food.com.
Provided by Spicy Little Sister
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the coconut fat into the olive oil over low heat. Add the leek and sautee at low temperatures. When it starts to get fragrant, add the chili powder (really just a good pinch, but don't get that stuff in your eye!).
- Open and drain the canned corn into a bowl. Toss corn in the fragrant, oniony oil and let the corn flavor infuse.
- Add the vegetable broth and salt (to taste), if it needs more broth, add the juice poured off from the cans.
- Simmer for 10 minutes.
Nutrition Facts : Calories 165, Fat 4.4, SaturatedFat 0.6, Sodium 101.3, Carbohydrate 31.8, Fiber 3.7, Sugar 7, Protein 5.1
MRS. G'S SPICY CORN CHOWDER
Got and adapted this recipe from Bon Appetite. Quick, easy and really really good. The recipe calls for the peppers sauteed. I actually leave out the peppers until the very end and add with the corn kernels. Serving with sour cream is a must. Enjoy!!
Provided by Mrs Goodall
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy large saucepan over medium heat.
- Add onion, peppers, cumin and cayenne and saute until vegetables are tender, about 8 minutes.
- Add flour and stir for 1 minute.
- Gradually mix in broth , milk and reserve corn liquid. Bring mixture to a boil, whisking until smooth.
- Mix in canned corn and creamed corn and stir. I always add another cup or so of frozen corn (because I always have frozen corn to use up).
- Heat soup until all of corn is heated through. Add cilantro and stir.
- Ladle into bowls and garnish with sour cream.
Nutrition Facts : Calories 383.9, Fat 16.2, SaturatedFat 8.9, Cholesterol 37.2, Sodium 1208, Carbohydrate 56.2, Fiber 5.1, Sugar 12.3, Protein 11.5
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