Hot, but Sweet Corn & Potato Chowder

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a