Spicy Sweet Corn Chowder.

It’s a chilly fall morning.

I slept later than usual. By the time I woke up after 8am, it was still dark in the house, thanks to juicy clouds covering the morning sun. The forecast is calling for a mix of rain and snow today, and with the temperature hovering at 36 degrees, I’m thankful for steaming hot coffee and cozy slippers.

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It’s definitely a soup day.

I made a spicy corn chowder this week, hearty and delicious. It’s full of hot peppers – jalapeno and Serrano- and they bring a balance to the sweetness of the corn. I love making soups because the recipes are usually pretty straightforward, and the results are always satisfying. This chowder checks both boxes!

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I’d intended to use fresh corn, possibly charring it before cutting it off the cob (yum). My local store had not ONE ear of corn, so I switched gears and used frozen organic sweet corn, instead. First up, a little prep time! I chopped up an onion, some garlic, a red bell pepper, three jalapenos, and a Serrano pepper. I left all of the seeds in because we like HEAT. (The recipe recommended that you remove the seeds from the Serrano.)

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The corn was already prepped for me, so I heated some oil in a soup pot and tossed in the peppers. After a minute or two, I added the onion and garlic. I let the veggies get tender for 5-7 minutes, then stirred in the corn. Beautiful!

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After another 5 minutes or so, I added some chicken broth, some chopped fresh basil, and a little garlic salt. I let the soup come up to a boil and then lowered it to ‘simmer’ for about a half an hour.

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I’m not a huge fan of completely smooth soups, so I used my immersion blender to puree only part of the soup. I wanted some texture in there, but you could puree the whole thing if you like it that way.

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In my mind, “chowder” means a little creaminess, so I stirred in a little heavy cream and also some cilantro. After a couple of minutes, I squeezed some fresh lime juice into the pot. I topped each bowl of chowder with plenty of cilantro and chunks of avocado. I served it with tortilla chips on the side for scooping. Let’s EAT.

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Yummy! You could easily leave out the cream, and veggie broth would work in place of chicken broth. I think it would be scrumptious with a little bacon in it, or John’s suggestion: crab meat. I was surprised that with so many hot peppers in it, the soup was not overly spicy. The hint of lime freshened everything up.

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It’s a perfect combination of sweet and heat, just enough to warm you up from the inside on a chilly fall day.

You know, like today.

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Spicy Sweet Corn Chowder (adapted from Naturally Ella)

You’ll need:

  • 4 ears or 3-4 cups sweet corn
  • 3 jalapenos, chopped
  • 1 red bell pepper, chopped
  • 1 serrano pepper, chopped
  • 2 cloves garlic, chopped
  • ½ red onion, chopped
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • Juice from one lime
  • Teaspoon garlic salt
  • ½ cup chopped cilantro (plus more for garnish)
  • ½ cup heavy cream
  • Avocado for garnish

In a soup pot, heat oil over medium heat. Sauté peppers, onion, and garlic until slightly tender, 5 minutes or so. Add corn and sauté for another five minutes. Stir in chicken broth, bring to a boil, then lower to a simmer for 30 minutes.

Using an immersion blender, puree soup to your desired texture. Stir in heavy cream, salt, cilantro, and lime juice. Heat for a few more minutes. Adjust seasonings and serve topped with cilantro and avocado. Slippers preferred. YUM!

**Find a full list of recipes on the FOOD BLISS link above!**

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