Go Back
–+ servings

Spicy Corn Chowder

Course: Dinner, Lunch, Main Course, Soups
Cuisine: Vegetarian
Diet: Egg Free, Low Calorie, Vegetarian
Time: Max 30 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: egg-free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 479kcal
Print Recipe Add to Collection
US Customary - Metric

Ingredients

  • 1 cup (250 ml) skimmed milk
  • 1 cup (250 ml) vegetable broth
  • 1 tbsp butter
  • ½ medium onion (diced)
  • 1 tbsp all purpose flour (or rice flour to make it gluten-free)
  • 1 can (435 g) sweet corn (drained and rinsed)(1 can = 15 oz)
  • ½ bell pepper, red (we recommend red)
  • 1 chili pepper (finely chopped)
  • 1 tsp cumin, ground
  • 2 tsp curry powder
  • ½ cup (50 g) cheddar cheese
  • 2 shallots (or spring onions)

Instructions

  • 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!
    A close up view of a bowl of vegetarian corn chowder on a checked tea towel. There is a spoon beside it | Hurry The Food Up

Video

Nutrition

Calories: 479kcal | Carbohydrates: 66g | Protein: 20g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 762mg | Potassium: 987mg | Fiber: 8g | Sugar: 22g | Vitamin A: 2677IU | Vitamin C: 86mg | Calcium: 410mg | Iron: 3mg