There's nothing quite like a steaming bowl of hearty, creamy soup to warm you up on a cold winter day. And while there are plenty of delicious soups out there to choose from, there's one in particular that stands out as a true comfort food classic: sweet corn chowder.

There are many variations on this classic recipe, but at its core, sweet corn chowder is a thick and creamy soup made with sweet corn, potatoes, and a blend of creamy dairy (such as half and half, heavy cream or milk) and a variety of flavorful herbs and spices.

In this version of the recipe, chorizo sausage and jalapenos add a hint of spice. If you're not a fan of spicy foods, eliminate the jalapeno and substitute the chorizo for a mild, ground sausage. 

One of the best things about this spicy sweet corn chowder is its versatility. This spicy sweet corn chowder can still be made spicy without the chorizo or any other meat for that matter. If you're looking for a Vegan version, substitute the half and half with cashew cream or almond cream. You can also play around with the herbs and spices to give the soup your own personal touch.

If you're looking to switch up your soup game this winter, give this spicy sweet corn chowder a try. It's easy to make, and the results are always delicious. Plus, it's a great way to use up any leftover sweet corn you might have in your freezer if you don't have fresh corn.

If you're serving the sweet corn chowder as a main course, you can serve it with a side of crusty bread or a simple salad. It's also delicious as an appetizer or as part of a larger meal.

Overall, this spicy sweet corn chowder is a delicious and comforting winter recipe that is sure to become a family favorite. So next time you're in need of a warm and cozy meal, give this recipe a try.

Recipe

soup recipe, chowder recipe, cold weather recipe

soup, chowder, lunch, dinner, side dish

Yield: 6-8 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: melsaywhat

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Homemade Spicy Sweet Corn Chowder

This creamy soup gets its silky texture from pureeing several cups of the soup from the skillet and adding a small amount of half and half, rather than using large amounts of heavy cream or other dairy products. It's a satisfying, yet lighter alternative.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients US Metric

Ingredients

• 8 oz. ground bulk Chorizo sausage
• 2 stalks celery, finely chopped
• 2 large carrots, finely chopped
• ½ large white onion, finely chopped
• 4 cloves fresh garlic, finely minced
• 1 jalapeno pepper, finely chopped
• 6 c. organic chicken or vegetable stock
• 2 lbs. Russet potatoes, chopped
• 4 ears sweet corn, kernels only
• 2 t. fresh oregano
• 1 bay leaf
• Sea salt and black pepper, to taste
• ½ c. half and half, tempered
• Optional: fresh chives to garnish

Instructions

Instructions

1. Wash all the vegetables thoroughly and pat them dry. You can leave the peels on the potatoes or remove them according to your preference.
2. In a large, high-sided skillet, brown the sausage over medium-high heat. Transfer the sausage to a plate and drain all but 1-2 tablespoons of fat from the skillet.
3. Reduce the heat to medium and add the chopped celery, carrots, onion, garlic, and jalapeno pepper to the skillet. Sauté the vegetables for several minutes, stirring continually, until they are soft and fragrant.
4. Return the sausage to the skillet, along with the chicken or vegetable stock. Add the potatoes, sweet corn, oregano, and bay leaf to the skillet. Season the mixture with salt and black pepper to taste and stir to combine.
5. Reduce the heat to medium-low and simmer the mixture, uncovered, until it is heated through and the potatoes are tender, about 20 minutes. Stir the mixture occasionally while it cooks.
6. Transfer 3-4 cups of the soup mixture to a blender or food processor and blend it until it is smooth. (Make sure to follow the safety tip above before blending!) Pour the pureed soup mixture back into the skillet and stir to combine.
7. To prevent curdling, add 2-3 tablespoons of hot soup mixture to the half and half, one tablespoon at a time, before stirring it into the skillet. Stir to combine and simmer the mixture for another 5-10 minutes to heat it through. Remove the bay leaf and serve the soup immediately.

Notes

Blend hot liquids with caution as they can explode. Allow them to cool slightly and ensure that the blender lid is properly vented before blending.

Recommended Products:

Ninja QB1004 Blender/Food Processor

GreenPan Hudson Healthy Ceramic Nonstick, 3QT Saute Pan

Souper Cubes 2-Cup Freezing Tray

Nutrition Facts

Calories

291.52

Fat (grams)

8.32 g

Sat. Fat (grams)

4.71 g

Carbs (grams)

47.35 g

Fiber (grams)

4.5 g

Net carbs

42.83

Sugar (grams)

9.51 g

Protein (grams)

9.9 g

Sodium (milligrams)

1029.77 mg

Cholesterol (grams)

33.73 g

Nutrional info provided by Recipes Generator and should not be construed as medical guidance or advice. All information is based solely on results provided by Recipes Generator and is not guaranteed to be accurate. 

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