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
CREAMY SPICY CORN CHOWDER WITH CHICKEN
Steps:
- In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
- In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
- Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.
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
QUICK SPICY SAUSAGE CORN CHOWDER
A spicy, hearty, and easy-to-make soup with tender chunks of sausage, potatoes, and corn. Can be made without cayenne to cater to the kids.
Provided by Toni Weaver-Dale
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 46.3 g, Cholesterol 61.6 mg, Fat 22.1 g, Fiber 4.1 g, Protein 19.3 g, SaturatedFat 8.7 g, Sodium 1145.5 mg, Sugar 12.6 g
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.
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 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.
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.
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