Spicy Corn Chowder
- Prep Time 0:15
- Cook Time 0:20
- Estimated Cost $11.00
- 4 Comments
Humble corn chowder seems to me to be something of a long-forgotten underdog soup. This lovely rendition features the bright flavors of chili powder and fresh scallions as well as the traditional corn, potatoes and onions. I highly recommend serving it with toasted baguette slices as fresh croutons.
- 1/2 white onion, diced $0.50
- 1 medium baking potato, scrubbed and diced $0.50
- 4 scallions, sliced $1
- 1 cup fresh or frozen corn kernels $2
- 2 tbsp unsalted butter $1 for a stick
- 4 tbsp flour Pantry
- 1/2 to 1 tsp chili powder $1.50 for 1 oz.
- 1/2 tsp cumin $1.50 for 1 oz.
- 1/2 cup half-and-half $1 for 1/2 pint
- salt and pepper to taste Pantry
- 1/4 cup grated jack (or pepper jack) cheese $2
Recipe Serves 2-3
- Melt the butter in a soup pot over medium heat. Sprinkle in the flour and whisk together until a thick paste forms. Slowly add 3 1/2 cups of water, whisking constantly until a milky broth develops. Add the onions and potatoes to the broth. Increase heat to high and cook for 10-12 minutes or until potatoes are cooked through.
- Add the corn and most of the scallion slices (reserve a few pinches for garnish). Stir in the half-and-half and more water if necessary to bring the soup to a creamy, chowder-like consistency. Add chili powder, cumin, salt and pepper. Adjust seasonings as necessary. Stir in cheese until melted and fully incorporated.
- To serve, ladle into bowls and garnish with scallions and croutons if desired.