Spicy Sweet Corn Chowder

Dive into the symphony of flavours with our Spicy Sweet Corn Chowder, a recipe that promises to warm your soul and tantalize your taste buds. Imagine the sweetness of fresh corn kernels blending perfectly with the gentle heat of spices, creating a chowder that is both comforting and invigorating. It’s more than just a soup; it’s an experience waiting to unfold.

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So, if you’re ready to take your culinary journey to the next level, continue reading and discover how to prepare this delightful dish.

Why you’ll love this recipe

• A Symphony of Flavors: The Spicy Sweet Corn Chowder blends the sweetness of corn with a kick of spice, creating a unique flavor profile that’s both satisfying and exciting.
• Comfort in a Bowl: This chowder is the perfect comfort food for those chilly evenings or when you need a pick-me-up after a long day.
• Nutrition-packed: Not only is this dish tasty, but it’s also packed with nutrients from fresh corn and other ingredients, making it a healthy choice for any meal.
• Easy to Make: Even if you’re not an expert in the kitchen, this recipe is straightforward and easy to follow, allowing anyone to whip up this delicious chowder in no time.

What is chowder?

Chowder is a type of soup that’s often rich and creamy, typically prepared with milk or cream, and thickened with broken crackers, crushed ship biscuit, or a roux. Unlike other soups that may have a more brothy or clear base, chowders are characterized by their chunky texture and hearty ingredients.

The main elements in chowders, such as potatoes, corn, or seafood, are usually diced rather than pureed, making chowders more substantial and filling compared to other types of soups. Essentially, while all chowders are soups, not all soups can be considered chowders due to these distinct characteristics.

Ingredients

• Chorizo sausage 
• Celery
• Carrots
• White onion
• Cloves fresh garlic
• Jalapeno pepper
• Chicken or vegetable stock
• Russet potatoes
• Sweet corn, kernels only
• Fresh oregano
• Bay leaf
• Sea salt and black pepper
• Half and half
• Optional: fresh chives to garnish

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Here are some alternatives you can use in the Spicy Sweet Corn Chowder recipe:

• Chorizo: You could substitute chorizo with other types of spicy sausage such as Andouille or Italian sausage. If you’re looking for a vegetarian option, consider using soy chorizo or even a mixture of smoked paprika and cumin for that smoky flavor.
• Celery: If you don’t have celery on hand, you can use fennel, jicama, or bell peppers. They also provide a nice crunch and freshness to the chowder.
• Carrots: Parsnips or sweet potatoes can be used as a substitute for carrots. They both have a similar texture and sweetness when cooked.
• White Onion: Yellow onions, shallots, or red onions can be used in place of white onion. For a milder flavor, you might consider leeks or green onions.
• Jalapeno: If you’re looking for heat but don’t have a jalapeno, serrano peppers are a good alternative. For less heat, try Anaheim peppers or even a small amount of bell pepper with a pinch of cayenne pepper.

Instructions

Before preparing, make sure to thoroughly wash all vegetables and pat them dry. As for potatoes, you can either leave the peels on or remove them based on personal preference.

In a large, high-sided skillet, brown the sausage over medium-high heat. Once cooked, transfer the sausage to a plate and remove all but 1-2 tablespoons of fat from the skillet.

Lower the heat to medium and add the finely chopped celery, carrots, onion, garlic, and jalapeno pepper to the skillet. Sauté the mixture, stirring constantly, for a few minutes until the vegetables become tender and release their fragrant aroma.

Add the sausage back to the skillet, along with chicken or vegetable stock. Introduce potatoes, sweet corn, oregano, and bay leaf to the skillet. Season with salt and black pepper according to taste, then stir to combine all the ingredients.

Reduce the heat to medium-low and let it simmer, uncovered, until it’s heated through and the potatoes are tender. This process should take approximately 20 minutes. Remember to stir occasionally while cooking.

Blend 3-4 cups of the soup mixture in a blender or food processor until it becomes smooth.

Tip: Use extreme caution when blending hot liquids as they can explode. Cool slightly and make sure the lid to your blender is properly ventilated before proceeding. 

Then, pour the pureed soup mixture back into the skillet and stir it to combine all the flavors.

To prevent curdling, gradually incorporate 2-3 tablespoons of the hot soup mixture into the half and half. Stir gently to combine, then let it simmer for an additional 5-10 minutes to ensure it heats through. Don’t forget to remove the bay leaf before serving promptly.

Recipe tips

• Corn Preparation: If you’re using fresh corn, make sure to scrape the cob with the back of your knife after cutting off the kernels. This releases the sweet “milk” from the corn, which adds extra flavor to your chowder.
• Spice Level Control: Adjust the amount of jalapeno or other spicy ingredients according to your taste. Remember, it’s easier to add more heat later than to try and tone it down.
• Cooking the Vegetables: Don’t rush cooking the vegetables. Take your time to let them soften and release their flavors. It makes a big difference in the overall taste of the chowder.
• Chowder Consistency: If you prefer a thicker chowder, remove a portion of the soup, blend it, and then stir it back into the pot. For a thinner chowder, simply add more broth or milk.
• Garnishing: Top the chowder with fresh herbs like cilantro or parsley, a squeeze of lime, or a sprinkle of cheese just before serving for added flavor and presentation.

Storage & reheating

• Storing: Once the chowder has cooled down, you can store it in an airtight container in the refrigerator. It should keep well for about 3 to 4 days.
• Freezing: Yes, you can freeze the chowder. However, due to the dairy content, there may be some changes in texture upon thawing; it might become a bit grainy. To freeze, pour the cooled chowder into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It can be frozen for up to 2-3 months.
• Reheating: To reheat the chowder, first thaw it in the refrigerator overnight if it was frozen. Then, transfer it to a pot and heat over medium-low heat, stirring occasionally until heated through. If the chowder has become too thick, you can add a little milk or broth to thin it out. Avoid boiling the chowder as it can cause the dairy to curdle.

Recipe FAQ

Can I use canned corn instead of fresh?

Yes, you can use canned corn if fresh is not available. Just remember to drain and rinse it before adding to the chowder.

Can I make this recipe vegan?

Absolutely! Substitute the dairy with coconut milk or almond milk for creaminess, and use a plant-based sausage instead of chorizo.

What can I serve with this chowder?

This chowder pairs well with a crusty bread or a simple green salad. You could also serve it alongside grilled chicken or fish for a complete meal.

Can I add other vegetables to this chowder?

Definitely! Feel free to add other veggies you have on hand like bell peppers, zucchini, or peas. Just be mindful of the cooking times; add longer-cooking veggies earlier and quicker-cooking ones later.

What’s the best way to cut the kernels off a corn cob?

Stand the ear of corn upright in a large bowl and slice downwards with a sharp knife, letting the bowl catch the kernels. Be sure to scrape the cob with the back of a knife to get all the sweet corn “milk”.