Spicy Corn Chowder

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 4 cups vegetable broth
• 1 15-ounce can diced tomatoes
• 3 cups fresh or frozen corn kernels
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and bell pepper; cook until softened.
2. 2 Stir in garlic and jalapeño, cooking for another minute until fragrant.
3. 3 Pour in vegetable broth and diced tomatoes. Bring to a simmer.
4. 4 Add corn kernels, smoked paprika, and cayenne pepper. Simmer for 20 minutes.
5. 5 Stir in heavy cream and season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For extra spice, add more cayenne or a dash of hot sauce.
• substitution for heavy cream: use coconut milk for a vegan option.
• If using fresh corn, cut the kernels off the cob before adding to the pot.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with warm cornbread for a comforting meal.
• Top with crumbled bacon or shredded cheese for extra flavor.

FAQ