“Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :)”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop peppers.
  2. Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
  3. Mix vegetable stock powder & water in a mixing cup.
  4. Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
  5. Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
  6. Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
  7. Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
  8. Serve with a savory/salty bread to balance the sweetness & heat of the soup.

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