Hot, but Sweet Corn & Potato Chowder
photo by Junebug
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 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
- 1⁄4 teaspoon chili powder
- 2 (15 1/4 ounce) cans creamed corn
- 1⁄2 cup milk (to thin the soup)
- 1 tablespoon fresh 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.
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Reviews
-
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
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Spicy Single Female Variation Being 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: Ingredients 1 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 pepper 1 teaspoon dried or fresh cillantro ground pepper (to taste) 1 cup black bean corn salsa Make 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!
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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.
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RECIPE SUBMITTED BY
Malarkey Test
Seattle, WA
This is a test account I have used. You should find my real account at #2312