Hot, but Sweet Corn & Potato Chowder

Hot, but Sweet Corn & Potato Chowder

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Servings: 4-6

    • About This Recipe

    “Hot, but sweet …”

    Ingredients

  • cooking oil
  • 2yellow onions, diced
  • 1leek, thinly sliced
  • 2 (15 1/4 ounce) cans corn
  • 6smallred potatoes
  • 1jalapeno pepper, thinly sliced
  • 1teaspooncumin
  • 1/4 teaspoonchili powder
  • 2 (15 1/4 ounce) cans creamed corn
  • 1/2 cupmilk( to thin the soup)
  • 1tablespoonfresh thyme

    • Directions

  • put a bit of oil in a big stock pan, and add the onions (it will be a lot, i always just run these through the cuisinart to get good thick sections instead of squares and it saves on the tears).
  • cook the onions for ~10 min, until they are clear and a little brown.
  • add the leek and corn, cook for 5 more minute.
  • add the creamed corn and potatoes.if necessary, add milk to thin the soup out a bit and cover the potatoes.
  • stir in the spices.
  • cover and simmer for 20 min, or until the potatoes are cooked through.

    • Reviews

  • “This is FANTASTIC!!!Instead of the oil, I fried a few strips of bacon that I cut up.And, I also added a couple of ribs of celery.For the whole k. corn I used white corn.Very Good GAY!!!”

  • “Very good soup Malarkey Test!It truly is Hot and Sweet!I enjoyed bflygirl’s suggested variations and incorporated several… but left in the thyme (makes such a difference!) Served with a dollop of sour cream, topped with chopped cilantro and Italian blend shredded cheese on the side, to be added individually! Got rave reviews! Thanks so much for a great recipe! We will enjoy again! Mama Marilyn”

  • “Great Soup. I tweed the recipe some. I used 5 idaho potatoes with skin instead of red (did not have any) and added one can of chicken broth, one small can of green chili’s (did not have jalapenio). We also like foods spicey, so added cayenne pepper and some nutmeg too. Very Good Chowder. Thanks!”

  • “Spicy Single Female VariationBeing a single female, I halfed this recipe so that I wouldn’t have to eat it for 2 weeks straight. I also made a few minor substitutions and left out the leek and thyme. Here is my variation:Ingredients1 tsp cooking oil 1/2 yellow onions, diced 1 (15 1/4 ounce) cans yellow and white corn 4 small red potatoes 1/2 teaspoon cumin 1/4 teaspoon chili powder 1 (15 1/4 ounce) cans creamed white corn 1 cup soy milk (to thin the soup) 1/4 teaspoon ancho chili pepper1 teaspoon dried or fresh cillantroground pepper (to taste)1 cup black bean corn salsaMake recipe according to directions. This variation yields 9 cups which for me is four servings as a meal. I would recommend cooking the soup at least 30 minutes. The red potatoes were still hard after 20 minutes on my gas stove. Very yummy!”

  • “I made this the 1st time as written (minus leeks as I didn’t have any on hand) & it was very good. However, I have made it several times again with a few minor adjustments. I started by cooking onions, garlic, & potatoes in oil until soft, then added the jalapenos, followed by the spices (I used 2 teaspoons of chili powder as we like things spicy), then sprinkled about a tablespoon of flour over the ingredients. Then I added about a cup of broth. Then added the corns & lastly the milk & let it cook for about 30 minutes. Served with mexican shredded cheese on top..yum! Still a good dish either way you make it, it is very versatile. Thanks so much for sharing.”

  • “This recipe was quite wonderful for the ease of preparation.Do NOT overdo the chili powder–this is probably common sense, but I did by accident and it really overpowered the dish.I loved how simple and healthy it was with the absence of heavy cream or roux.I fed this to my fiance and he said “it definitely tastes low fat,” but he still enjoyed it quite a bit (loved the red potatoes).I will probably make this again–though the taste isn’t phenomenal, it’s a very creative and easy dish.”

  • “This is an easy dish to prepare that results in a delicious healthy, low fat meal.I successfuly cut this recipe in half. I subbed 1 large idaho potato, peeled and cubedfor the red potatoes andsubbed 1/2 cup chopped bell pepper for the leek.I used no fat milk and used twice the amount called for because thepotatoes I used needeed more liquid.When adding the spices I also threw in about 1/4-1/2 tsp ancho powder. Right before serving I stirred in 2 ounces of velveta lite til melted. I served it with a little low fat grated mexican cheese on top and with Frank’s Red Hot Pepper Sauce on the side.The leftoveers (if you have any) reheat perfectly in the microwave.Thanks for sharing your recipe!”

  • “Very good, I did add a can of chicken broth to thin it down, next time will add some bacon, the real test will to see if my meat eaters DH and DS come home with an empty thermos, but I did include a meat ladened sandwich with it #100481 (by Windchime)”

  • “This was absolutely delicious! I added more water and milk than called for, for a more brothy consistency. I like my soups thinner. I added a lot more pepper, and some curry powder for some extra kick. I made a huge batch so I can freeze it for lunches. Thanks for posting this! “

  • “I’m eating a bowl of this chowder as I write and I’m sure I’m going for seconds! I added a bit of bacon as well as some water (in addition to the milk) when I was cooking the potatoes. But other than that, I didn’t change a thing and am very pleased. I’ll definitely make it again!”

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