BrokeAss Gourmet

BrokeAss Gourmet

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.

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. To serve, ladle into bowls and garnish with scallions and croutons if desired.

Category: Meals

Tags: , ,

Share this Recipe: Share on Facebook Tweet This! Pin it on Pinterest

Leave a Comment

Textile help (For formatting your comment)

What They're Saying

Erica, on Jun 18, 08:11 AM, wrote:

Thanks for the recipe! I really enjoyed the soup!

Ryan Brady, on Jun 18, 10:26 AM, wrote:

I made a big ol batch of this tasty soup :-)
Thanks Gabi!

Justin Levy, on Jun 20, 07:53 AM, wrote:

This is almost exactly the same recipe I use for corn chowder since I like mine spicy as well. Hadn’t used cumin in it though so will have to remember that for the winter. I also love the idea of used toasted baguette slices. Something a little crunchy goes so well with chowders.

Something else I like to do when I make chowder is to make a combined corn and potato chowder along with some fresh jalepenos topped with scallions, diced tomatoes and shredded jack cheese.

Amber, on Jan 12, 01:04 PM, wrote:

I made this last night! I was really good. I added some chicken at the end. I can’t wait to get home and have a bowl. Thanks for the recipe!