Spicy Corn Chowder

READY IN: 20mins
Recipe by GinnyP

Heidi Rabel, author of "The What To Fix For Dinner Coobook" also teaches. I had the pleasure of attending a day-long soup class hosted by my husband's Aunt. Heidi is very involved with the YWCA and a portion of the proceeds from the sale of her book are donated to the YWCA of Seattle-King County emergency shelter program. She teaches the women in the shelter what they need to know in order to cook and feed their families affordable nutritious meals. I think you'll like this recipe!

Top Review by Sackville

This is definitely one corn chowder with a difference. The combination of the lime and various spices are what make it really special, so don't leave any of them out! As for the heat, it certainly builds on you but it's not overwhelming. The only changes I would make are to the amount of stock -- I think about 3/4 of a quart would suffice -- and also to the cooking time. This took me closer to 35 minutes to prepare.

Ingredients Nutrition

Directions

  1. In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
  2. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
  3. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
  4. Turn heat down to medium low, cover, and cook until potatoes are very soft.
  5. Add corn and cream, and continue to cook, uncovered, until soup thickens.
  6. Add cilantro and simmer a few more minutes.
  7. Taste and correct seasoning with salt if necessary.
  8. To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.

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