Get the Recipe: Creamy Sweetcorn Chowder
A creamy sweetcorn chowder with roasted red peppers, jalapeño peppers, a bit of potato and lots of sweet corn, all in a seasoned creamy broth.
Ingredients
- 2 Tablespoons cooking oil
- 1/2 cup onion, diced
- 3/4 cup jarred roasted red peppers, drained and chopped *see Note 1 below
- 1 medium jalapeño pepper, cored and seeded, then chopped *see Note 2 below
- 1 medium yellow-fleshed potato, scrubbed and shredded
- 3 cups corn, fresh from the cob (about 3 ears of corn), thawed frozen corn or drained canned corn
- 2 cloves garlic, minced
- 1 Tablespoon cumin
- 1 teaspoon chipotle chili powder, or regular chili powder *see Note 3 below
- 1 cup whole milk (3% b.f.)
- 1 cup heavy whipping cream (35% b.f.), *see Note 4 below
- 2 cups vegetable or chicken broth
- 4 oz goat cheese
- Salt and freshly ground pepper
To thicken (if needed):
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
For serving:
- fresh cilantro, chopped
- additional chipotle chili powder
- feta cheese, crumbled
- lime wedges, for drizzling
- Salt and freshly ground pepper
Instructions
- Tip! This chowder, as written, has a nice little kick to it, from both the jalapeños and the chipotle chili powder. You can adjust the amount of either or both to your taste for spiciness. Using jarred roasted red peppers is highly recommended as it bring both great flavour and a bit of smokiness to the chowder.
- Take a few minutes to chop the onion, roasted red peppers and jalapeños. Shred the potato and have the corn ready to go. Mince up the garlic. I like to measure out the spices and the milk, cream and broth as well.
- Heat the cooking oil in a large soup pot over medium heat on the stovetop. When hot, add the onion, roasted red peppers, jalapeños, corn, potato and garlic to the pot and cook, stirring constantly for 2-3 minutes. Add the cumin and chipotle chili powder and stir in.
- Add the milk and cream to the pot, and then add the vegetable (or chicken broth). Season with a bit of salt and freshly ground pepper. Stir together and let the soup come to a simmer. Reduce the heat and allow the soup to simmer for 3-4 minutes, stirring occasionally. Don't over-cook as you want the corn to be just tender-crisp to retain some of the fresh flavour.
- Add the goat cheese to the pot and use a whisk to incorporate it with the soup until melted.
- In a small bowl, stir together the cornstarch and cold water. Drizzle the cornstarch mixture into the soup, a bit at a time, stirring after each addition, until the soup thickens to your desired texture.
- Taste the soup and add additional salt and freshly ground pepper, as needed. (*Salt is key to a great soup, so season generously, as needed.)
- To serve, garnish with fresh cilantro and crumbled feta cheese. Have some lime wedges out for drizzling as well, if you like. This chowder is lovely with a loaf of crusty bread.
Notes
Note 1: I highly recommend using jarred roasted red peppers. The flavour and a bit of smokiness from the roasted peppers really add to this soup. If not possible, you could substitute chopped red bell pepper. Consider roasting your own under the broiler for a few minutes to capture a bit of the smoky flavour.
Note 2: Adjust the amount of jalapeño to your taste. I used one medium jalapeño and found it perfect. You can add more or less, and you can also add some of the jalapeño seeds if you like.
Note 3: Chipotle chili powder is quite easy to find these days in the spice section of most grocery stores. It is spicy, so adjust the amount to your taste for spiciness. If you can't find the chipotle chili powder, you can use regular chili powder (the kind you would use for a pot of chili).
Note 4: You can use a lighter cream such as 10% b.f. Half and Half cream. Of course, the chowder will be a little less creamy. You may also need to use a bit more of the cornstarch mixture at the end of cooking to thicken the chowder.
Be sure to read the notes above this recipe card for more tips on making this recipe, including substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 381kcal, Carbohydrates: 32g, Protein: 10g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 58mg, Sodium: 660mg, Potassium: 500mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1442IU, Vitamin C: 24mg, Calcium: 132mg, Iron: 2mg
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