Spicy Corn Chowder Recipe
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Spicy Corn Chowder

By: jgmurphy  
"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."

Rating: This weblink has been rated 5 times with an average star rating of 3.6 Read Reviews (4)

Rate/Review | 525 people have saved this

What to Drink?

Wine Pinot Grigio
Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 1 1/2 quarts
 

Ingredients

  • 1 (16 ounce) package Frozen white shoepeg corn
  • 2 ears fresh corn, kernels cut from cob
  • 1 cup dry white wine (such as Pinot Grigio)
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 small jalapeno pepper, seeded and minced
  • 1 quart soy milk
  • 2 tablespoons chopped fresh oregano
  • 1/2 cup chipotle salsa
  • 3 tablespoons cornstarch
  • 1/3 cup cool water
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon grated orange zest
  • garlic powder, or to taste
  • salt and cracked black pepper to taste

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 264 | Total Fat: 6.4g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2008 by KymInNM 
This soup has a lot of potential, and I love that it doesn't use dairy. However, we thought... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2009 by mommyluvs2cook Supporting Member (Click to learn more about Supporting Membership)
We loved this!!! It had the perfect spicy/sweet to it! It's a little sweeter than most corn... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2009 by BigShotsMom 
I made this as written, although I cut the recipe in half. Unfortunately, it didn't work for... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by Karen in MS 
hmm.. maybe my own misunderstanding but i thought it would be creamier.. or maybe i did... MORE

 
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