Creamy Chili Corn Chowder: A Comforting Vegetarian Soup
50 minutes
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About Creamy Chili Corn Chowder: A Comforting Vegetarian Soup
Imagine sinking into a bowl of warm, comforting goodness. This Creamy Chili Corn Chowder is more than just a vegetarian soup; it's a cozy hug in a bowl, perfect for chilly evenings and happy gatherings.Fresh sweet corn dances with a gentle touch of chili, creating a symphony of flavor. Creamy potatoes and tender green peas add a delightful texture, while a hint of cheese elevates the richness to a whole new level.Simple to make and bursting with flavor, this chowder is destined to become a treasured family favorite.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Produce
Seasonings & Spices
- 1-2 tsp Herbs chopped, cilantro, fresh, or thyme, parsley
- 1/4 tsp Pepper black, freshly ground
- 1/2 tsp Chili Flakes or other chili of your choice (e.g., smoked paprika)
- 1-2 tsp Salt or to taste
Other
- 1 Tbsp Butter melted
Instructions
- Steam the corn on the cob until tender, or cook it in a pressure cooker for one whistle. Once cool enough to handle, cut the kernels off the cob using a sharp knife.
- Place ¾ of the corn kernels in a blender with ½ cup of warm water. Blend until smooth.
Cooking
- Melt the butter in a large saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Add the diced potatoes and green peas to the saucepan. Cook for a few minutes, stirring occasionally, until the potatoes are slightly softened.
- Pour in the corn puree and milk. Bring the mixture to a simmer, then reduce heat and cook for 5-7 minutes, or until the potatoes are tender.
- Stir in the remaining corn kernels, black pepper, chili flakes, grated cheese, and fresh herbs. The remaining corn kernels add a pleasant textural element to the chowder.
- Remove the chowder from the heat.
- Ladle the chowder into serving bowls. Garnish with extra grated cheese, corn kernels, and a sprinkle of black pepper or chili flakes, if desired.
- Serve the chili corn chowder immediately with crusty bread for dipping.
Recipe Notes
Good To Know
- This dish can be frozen and reheated before serving.
Expert Tips
- For a richer flavor, consider using homemade chicken or vegetable broth instead of water when preparing this dish.
- Adjust the spice levels to your preference by adding more or less chili powder or other spices.
- Garnish with fresh herbs like cilantro or parsley before serving for an added burst of flavor and visual appeal.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, gently warm the dish in a saucepan on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 182kcalCarbohydrates: 31gProtein: 6gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 1224mgPotassium: 692mgFiber: 5gSugar: 7gVitamin A: 462IUVitamin C: 33mgCalcium: 118mgIron: 1mg
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6 Comments
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This is so inspiring! Can’t wait to cook it.
Such a tempting dish! Thank you.
I’m excited to try this recipe!
Thank you Kirti and Plattershare !! This was indeed one of the best recipes I have learnt in recent times. The simplicity and clean flavors make it stand apart…
Wow … It’s a must try on my list
This looks perfect! Thanks for posting.