Spicy Corn Chowder
This spicy corn chowder is a hearty and comforting dish, perfect for a quick meal. Fresh corn is marinated in lime before being simmered with potatoes, onions, and warming spices in a rich chicken stock. Finished with cream and fresh coriander, it's a flavourful soup that comes together in just 20 minutes. Serve it garnished with a coriander sprig and a spoonful of salsa for an extra touch.
Ingredients
- 2 cups fresh or frozen corn kernels
- lime, juice and zest of
- 2 tablespoons corn oil
- 1 large yellow onion, peeled and minced
- 1 quart chicken stock, preferrably homemade (I've even seen homemade stock in a select few grocery stores)
- 2 cups peeled diced russet potatoes
- 1 teaspoon ground red chili powder
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 anaheim chili, stem and pith removed,seeded and chopped
- 1 cup heavy cream
- 1/2 cup chopped fresh cilantro, plus
- 5 sprigs cilantro, tops for garnish
- 1/2 teaspoon kosher salt
- garnish with drained salsa, if desired
Method
- Place the corn kernels in a bowl, pour over the lime juice and stir through the zest. Leave this to one side.
- Warm the corn oil in a large saucepan and cook the minced onion until it becomes soft and see-through.
- Pour in the chicken stock, then add the diced potatoes, chilli powder, red pepper flakes, and ground cumin. Bring the mixture up to a boil.
- Reduce the heat, place a lid on the pan, and let it cook until the potato pieces are completely tender.
- Stir in the marinated corn and the heavy cream. Cook without a lid until the chowder has thickened to your liking.
- Mix in the chopped fresh coriander and allow the soup to simmer for a few more minutes.
- Check the seasoning and add the kosher salt if you feel it is needed.
- Serve the chowder hot in warmed bowls, topping each portion with a coriander sprig and a small spoonful of drained salsa.
Nutrition (per serving)
Sodium545900 mg
Recipe details
CategoryChowders
AuthorGinnyP
