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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.
- 1 cup milk
- 1 cup vegetable broth
- 1 large knob butter
- ½ medium onion (diced)
- 1 tbsp all purpose flour (or rice flour to make it gluten-free)
- 1 can sweet corn (drained and rinsed)(1 can = 15 oz)
- ½ bell pepper, red (we recommend red)
- 1 chili pepper (finely chopped)
- 1 tsp cumin
- 2 tsp curry powder
- ½ cup cheddar cheese
- 2 shallots (or spring onions)
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.
Dice up the onion, get a pot and let it simmer in the butter. Then add flour. Stir well.
Dice up the bell pepper and add it to the pot. Throw in the corn too.
Cut the chili pepper into small pieces and off into the pot with it.
Now add the milk and broth mix to the pot. Stir in the cumin and curry powder too.
Stir everything well and let it simmer for about 5 minutes on a low heat.
Finally throw in the cheddar and let it melt.
Cut up the shallots and add them for garnish.
That’s it, enjoy your corn chowder!
Serving: 541g | Calories: 537kcal | Carbohydrates: 66g | Protein: 20g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 785mg | Potassium: 943mg | Fiber: 8g | Sugar: 22g | Vitamin A: 2678IU | Vitamin C: 86mg | Calcium: 382mg | Iron: 3mg