Spicy Corn Chowder (25 mins, Vegetarian)

Spicy Corn Chowder. Ready in 25 minutes | #chowder #vegetarian | hurrythefoodup.com
A few weeks ago Howie and I decided that we really fancied a good, hearty winter soup (or Spicy Corn Chowder as it turns out) to keep us going through the dark winter months.

Hamburg, (my humble place of abode) has some of the coldest, harshest winters that I’ve ever seen, and even Howie’s sunny clime of Barcelona gets a bit nippy from time to time (well, so he claims. I’d imagine it’s always sunny in Spain).

And so, the search for the perfect winter soup began.

We researched, tried and tested many different recipes and methods (good fun!) whilst following the mantra for our blog – that our food needs to be vegetarian, (or vegan when possible), take less than thirty minutes to make, be healthy, taste great, and be simple enough to throw together that even the least talented of cooks will be surprised with their outcome.

Spicy Corn Chowder. Ready in 25 minutes | #chowder #vegetarian | hurrythefoodup.com

Initially, we found most of the soups to be a little ‘watery’. We wanted something more hearty, more filling. So we moved on to chowders.

What is a chowder anyway? And why is it different to a soup?

Some argue that a chowder must be thick and creamy, some say it must contain real pieces of veg, and certainly can’t be pureed.

We don’t care what this recipe is called. At all. But we do know that these creamy soups were just what we were looking for.

Corn seemed right, and my love for cheddar cheese will likely never go away so that seemed like a good idea too. We started again.

Our next problem was the cooking method. We needed the soup to be thick but quick, and didn’t fancy using cream – low fat milk was our limit.

Nothing really worked as expected, and we were both disappointed. We left the recipe unfinished, languishing at the bottom of our ‘to do’ list.

A couple of weeks later I was making a bechamel sauce. As the butter and flour (known as a ‘roux’) mixed together and made the sauce really creamy and dense, I suddenly knew we had our answer.

If anything, it was now maybe a little too thick!

Howie suggested using some stock instead of one of the cups of milk – and our very own corn chowder (or soup?) was born.

Spicy Corn Chowder. Ready in 25 minutes | #chowder #vegetarian | hurrythefoodup.com

Health Benefits – Spicy Corn Chowder

Whatever you say about milk and cheese – they’ll always provide you with protein!

A lack of protein can be dangerous in it’s own right – leading to ailments including growth failure and decreased immunity (1).

And if you’ve been working hard in the gym then you’ll be needing extra protein to make sure those muscles grow as they should.

One last thing – the ingredients are all nice and simple – you shouldn’t have to search far and wide for everything you need.

You might even have it all lying around at home. We hope you enjoy eating it as much as we enjoyed making it!

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Spicy Corn Chowder

A spicy, creamy corn chowder that’s satisfying and filling. Simple to make, ready in 25 minutes. Vegetarian and healthy. Tastes best when it’s cold outside.

Course Mains, Soup
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 414 kcal
Author Hurry The Food Up

Ingredients

  • 1 cup milk
  • 1 cup vegetable broth
  • 1 large knob butter
  • 1/2 medium onion, diced
  • 1 tbsp all purpose flour (or rice flour to make it gluten-free)
  • 1 can corn, rinsed and drained (1 can = 15 oz)
  • 1/2 bell pepper (we recommend red)
  • 1 chili pepper, finely chopped
  • 1 tsp cumin
  • 2 tsp curry powder
  • 1/2 cup cheddar cheese
  • 2 shallots / spring onions

Instructions

  1. Heat milk and vegetable broth together in a separate pot on a low heat; make sure it doesn’t boil otherwise the fat will separate itself from the milk.
  2. Dice up the onion, get a pot and let it simmer in the butter. Then add flour. Stir well.

  3. Dice up the bell pepper and add it to the pot. Throw in the corn too.

  4. Cut the chili pepper into small pieces and off into the pot with it.

  5. Now add the milk and broth mix to the pot. Stir in the cumin and curry powder too.

  6. Stir everything well and let it simmer for about 5 minutes on a low heat.
  7. Finally throw in the cheddar and let it melt.
  8. Cut up the shallots and add them for garnish.
  9. That’s it, enjoy your corn chowder!

Recipe Notes

IF YOU LIKED THIS RECIPE: try some of our other high-protein recipes such as this Avocado Chickpea Salad or this delicious Arugula Lentil Salad. If soups are more your thing then check out this African Peanut Soup or Spicy Black Bean Soup for more ideas.

Nutrition Facts
Spicy Corn Chowder
Amount Per Serving (541 g)
Calories 414 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11.7g 59%
Cholesterol 55mg 18%
Sodium 637mg 27%
Potassium 720mg 21%
Total Carbohydrates 47g 16%
Dietary Fiber 6.5g 26%
Sugars 14.4g
Protein 20g 40%
Vitamin A 63%
Vitamin C 165%
Calcium 39%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

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16 comments

  1. ahahah I see, the kitty is super satisfied!
    Flour really works when it come to thickening liquids (with some fat). Yummy soup!

  2. Where does the cheddar cheese fit in the recipe? Is it a garnish or do you add it to the end when the soup is simmering?

    • Woow, thanks for mentioning this!!! Indeed, you could use it as garnish, but I recommend to throw in the cheddar in the end and stir a little until it’s melted.
      I added this also in the recipe, thanks for pointing out! 🙂

  3. Yum yum. I might add that for the gluten intolerant–rice flour thickens as nicely as flour.

  4. I’m really looking forward to making this! Is that meant be 1 (8 oz) can of corn?

    • Thanks for your comment, Anna! I just looked into it and noticed that our new recipe tool didn’t display the ingredient list 100% correctly. Everything is fixed and looks in mint condition now 🙂
      To your question: a 15oz can would be better!

  5. Found this recipe while searching for a spicy corn chowder. It was delicious, exactly what I was looking for! I did make a few modifications: adding half a diced potato and some lime juice and cilantro as garnish. I didn’t have milk on hand so I used coconut milk. Will definitely make this again!

    • Hey Laura, they sound like great modifications! Really glad you enjoyed it so much! Lime juice and cilantro make almost anything awesome 😀

  6. I made a couple of changes just according to what I had (or didn’t have) on hand. First, I used a little chipotle to give it that kick since I didn’t have any hot peppers. Secondly, I used queso fresco instead of cheddar because I had some that needed used. Turned out delicious! Granted it wasn’t as thick as traditional chowder it was still yummy!

    Also, I added salt and pepper because they aren’t listed in the ingredients.

    • They sound like great additions, Rachel! I’m glad you enjoyed. Whenever someone talks about this recipe I always crave it, and I am again now 😀

  7. Love the consistency of this chowder. I added a jalapeo pepper and used paprika, cayenne, and chili powders instead of chipotle. Definitely spicy…

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