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Hot, but Sweet Corn & Potato Chowder

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“Hot, but sweet ...”

Ingredients Nutrition

  • cooking oil
  • 2 yellow onions, diced
  • 1 leek, thinly sliced
  • 2 (15 1/4 ounce) cans corn
  • 6 small red potatoes
  • 1 jalapeno pepper, thinly sliced
  • 1 teaspoon cumin
  • 14 teaspoon chili powder
  • 2 (15 1/4 ounce) cans creamed corn
  • 12 cup milk (to thin the soup)
  • 1 tablespoon fresh thyme


  1. 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).
  2. cook the onions for ~10 min, until they are clear and a little brown.
  3. add the leek and corn, cook for 5 more minute.
  4. add the creamed corn and potatoes. if necessary, add milk to thin the soup out a bit and cover the potatoes.
  5. stir in the spices.
  6. cover and simmer for 20 min, or until the potatoes are cooked through.

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