Spicy Corn Chowder

Name: Spicy Corn Chowder
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: Serves 6
Cuisine: american
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; 0.5 small jalapeno pepper, seeded and minced; 1 quart soy milk; 2 tablespoons chopped fresh oregano; 0.5 cup chipotle salsa; 3 tablespoons cornstarch; 0.33333334326744 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

3.60 (8)

⏱ 80 mins 🍽 Serves 6 🌶 american 🏷 Main course

This robust American potage-style soup balances natural sweetness with a pleasant spicy bite. It features both frozen and fresh corn kernels simmered in white wine, combined with a sautéed mix of colourful bell peppers, onion, and jalapeño. The base is enriched with soy milk and seasoned with chipotle salsa, oregano, honey, and orange zest, then thickened with a cornstarch slurry. The flavours deepen if chilled overnight. Serve it hot, optionally topped with grated cheese. This recipe yields 6 servings and takes about 80 minutes to prepare.

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
0.5 small jalapeno pepper, seeded and minced
1 quart soy milk
2 tablespoons chopped fresh oregano
0.5 cup chipotle salsa
3 tablespoons cornstarch
0.33333334326744 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

Method

Combine the shoepeg corn and fresh corn kernels in a large pot with the wine and 2 cups water. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for 20 minutes.
While the corn simmers, warm the olive oil in a large skillet. Add the diced red onion, minced garlic, yellow bell pepper, red bell pepper, and minced jalapeno. Cook these vegetables, stirring often, until they are tender and the onion is translucent, which should take about 10 minutes.
Transfer the cooked pepper mixture into the pot with the corn. Pour in the soy milk and add the oregano and chipotle salsa. Bring the soup back to a simmer, then reduce the heat and let it cook uncovered for 10 minutes. Mix the cornstarch with 1/3 cup of cool water until smooth, then stir this slurry into the soup along with the honey, soy sauce, orange zest, and garlic powder. Continue to simmer for another 10 minutes, stirring frequently, until the chowder thickens. Take the pot off the heat and season with salt and cracked black pepper to your taste.

Nutrition (per serving)

Calories305 kcal

Fat6 g

Sugars20 g

Protein10 g

Sodium420 mg

Recipe details

CategoryMain course

Cuisineamerican

Authorjgmurphy