Spicy Corn Chowder Recipe

Shrimp and Corn Chowder

How to Prepare a Delicious Spicy Corn Chowder

This Spicy Corn Chowder recipe is from Jeffrey Spear, a "marketing guru" working with manufacturers of food, beverage, and other lifestyle products" and was published in the cookbook Yum! Tasty Recipes From Culinary Greats.

Yum is a collection of over 100 great recipes from chefs, restaurateurs, cookbook writers, and culinary marketers sharing some of their favorite recipes.

This collaboration was put together by Microplane, the manufacturer of some of my favorite culinary tools that you may be familiar with and who are donating 100% of its profits from the sale of the book to the National Kidney Foundation (www.kidney.org).

Some of the writers may be familiar to you, including Rick Bayless, Sara Moulton, Susanna Foo, Gael Greene, and Charlie Trotter, and then there are some, like the author of this recipe, who may be new to you.

I was fortunate to receive this cookbook from Kimberly Goldstein, who works for the publisher Cumberland House in Nashville, Tennessee, and specializes in cookbooks, among other things. Thank you, Kim, for sending Yum to me. I can't wait to try these great-looking recipes and share some with my readers.

Yum is available at Amazon.com

📖 Recipe

Print Recipe

Spicy Corn Chowder

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Soup

Cuisine: American

Servings: 8 servings

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion grated coarsely
• 1 tablespoon all-purpose flour
• 4 cups chicken stock or vegetable stock
• 3 large red potatoes peeled & cut into ½ inch dice
• 4 cups corn fresh or frozen
• 1½ cups whole milk
• salt & pepper to taste
• Tabasco sauce to taste
• 2 tablespoons finely chopped chives

Instructions

• In a large pot, heat oil and melt butter. Add the onion and sauté until soft, not brown.
• Add flour and stir for 1-2 minutes until smooth.
• Add the stock gradually, being sure to stir constantly to incorporate the flour.
• Add the potatoes and corn. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat.
• Transfer half of the soup to a separate bowl. Ladle this soup, a little at a time, into a blender. Puree until creamy smooth.
• You can return the soup puree from the blender back into the pot as you go.
• When done, add milk, salt, pepper and Tabasco to taste.
• Adjust the spiciness of the soup with the Tabasco. Return to heat, bring to a desired temperature and serve. Garnish with chives.

Notes

Jeffrey notes: you can also use an immersion blender right in the pot, taking care not to puree all of the solids. The soup won't be quite as smooth and creamy but much faster to make.

Less dishes to wash as well.