For an extra layer of richness, consider adding a swirl of coconut cream or a dollop of vegan sour cream before serving. Feel free to adjust the amount of jalapeno pepper to control the level of spiciness. This chowder can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. Garnish with fresh cilantro, chopped green onions, or a sprinkle of smoked paprika for added visual appeal and flavor.
Spicy Corn Chowder
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS24
Embark on a culinary adventure with this vibrant Spicy Corn Chowder! A dairy-free delight that masterfully balances sweet corn with a fiery kick, creating a symphony of flavors that dance on your palate. Perfect as a comforting meal on a chilly evening or a refreshing chilled soup on a warm day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Fiber5 g
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Protein10 g
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Saturated Fat1 g
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Sodium420 mg
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Sugar20 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
In a large pot, combine the frozen shoepeg corn and fresh corn kernels with the white wine and water. Bring to a vigorous boil over high heat. (5 minutes)
02
Step
10 mins
Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for 20 minutes, allowing the corn to infuse the broth with its sweet essence.
03
Step
10 mins
While the corn simmers, heat the olive oil in a large skillet over medium heat. Add the diced red onion, minced garlic, yellow bell pepper, red bell pepper, and minced jalapeno pepper to the skillet. (2 minutes)
04
Step
10 mins
Cook and stir the vegetables until they soften and the onion becomes translucent, approximately 10 minutes. This step builds a flavorful foundation for the chowder.
05
StepTransfer the sautéed pepper mixture into the pot with the corn. Stir in the soy milk, chopped fresh oregano, and chipotle salsa, blending the flavors together. (3 minutes)
06
StepReturn the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes, allowing the flavors to meld and deepen.
07
StepIn a small bowl, dissolve the cornstarch in 1/3 cup of cool water, creating a slurry. Gradually stir the cornstarch slurry into the simmering soup, along with the honey, soy sauce, orange zest, and garlic powder. (2 minutes)
08
StepContinue to simmer the soup for another 10 minutes, stirring frequently, until it thickens to your desired consistency. This will give the chowder a luscious, creamy texture.
09
StepRemove the pot from the heat. Season the chowder generously with salt and cracked black pepper to taste, adjusting the seasoning to your preference before serving.
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Jessy Marks
Jun 7, 2025This is my go-to soup recipe now! The hint of orange zest is genius.
Tanya Miller
May 20, 2025I added some roasted poblano peppers for extra depth of flavor. Highly recommend!
Maudie Steuber
May 20, 2025This recipe is a keeper!
Harry Hoppe
May 13, 2025I let it sit overnight and the flavors were even more amazing the next day.
Korey Smith
May 10, 2025Fantastic recipe. The combination of sweet corn and spicy jalapeno is addictive.
Franz Corwin
Apr 12, 2025So easy to make and incredibly delicious. My kids even loved it!
Abbey Balistreri
Mar 20, 2025The best corn chowder I've ever had! It's so creamy and flavorful without any dairy.
Taryn Swaniawski
Mar 13, 2025I love the fresh oregano in this! It is the perfect herby contrast.
Johathan Corwin
Mar 10, 2025I made this for a potluck and everyone raved about it. The chipotle salsa adds a perfect smoky touch.