Best Spicy Tomato Corn Chowder Recipes

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SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.

Provided by Cookie and Kate

Categories     Soup or stew

Time 50m

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
1 pound red potatoes, cut into 3/4" cubes (about 3 cups)
1 large red onion, chopped
1 poblano pepper (optional)*, seeds and ribs removed, chopped
1 red bell pepper, chopped
2 celery ribs, chopped
3/4 teaspoon salt, divided, to taste
1/2 teaspoon chili powder
2 medium cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 cups water
1 bay leaf
2 tablespoons unsalted butter, cut into 4 pieces
1/4 cup chopped cilantro
1/4 cup crème fraîche or sour cream or Greek yogurt**
1 tablespoon fresh lime juice
Freshly ground black pepper, to taste
Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/or a tiny pinch of chili powder

Steps:

  • In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
  • Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
  • Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
  • Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
  • Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
  • Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg

GINA'S SPICY CORN CHOWDER



Gina's Spicy Corn Chowder image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

  • In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
  • Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

BASIC CORN CHOWDER



Basic Corn Chowder image

This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.

Provided by Mark Bittman

Categories     quick, weekday, soups and stews

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)

Steps:

  • Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
  • Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
  • After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams

SPICY CATFISH CHOWDER



Spicy Catfish Chowder image

Thick and spicy chowder, full of veggies! Serve with a warm and crusty loaf of bread!

Provided by L Mac

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

2 tablespoons olive oil
2 yellow onions, diced
2 carrots, diced
¼ cup butter
1 zucchini, diced
4 cloves garlic, minced
1 (12 fluid ounce) can or bottle beer (golden ale-style)
3 tablespoons seafood seasoning (such as Old Bay®)
3 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 teaspoon sea salt
1 teaspoon dried oregano
ground black pepper to taste
4 (6 ounce) fillets catfish
2 (14.5 ounce) cans stewed tomatoes with juice
1 (14.5 ounce) can water
1 (12 ounce) can whole kernel corn, drained

Steps:

  • Heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. Melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
  • Stir beer, seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. Pour tomatoes with their juice over the vegetables and catfish. Cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. Break the catfish fillets apart into bite-size chunks.
  • Pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 26 g, Cholesterol 57.2 mg, Fat 15.3 g, Fiber 4.5 g, Protein 16.2 g, SaturatedFat 5.4 g, Sodium 1379.2 mg, Sugar 8.8 g

SPICY TOMATO CORN CHOWDER



Spicy Tomato Corn Chowder image

This is my personal twist on some easy tomato soup recipes I've seen on line. This one is super spicy and savory w/ the addition of hot Rotel (w/ habaneros) and goat milk. If you can't take that much heat, you can use the regular Rotel or any seasoned canned tomatoes. Buttermilk could substitute for the goat milk, but you will...

Provided by Tamara Edson

Categories     Cream Soups

Time 20m

Number Of Ingredients 6

1 can(s) condensed tomato soup
1 can(s) tomato basil soup
1 can(s) low sodium corn
1 can(s) rotel, hot
1 c goat milk
hot pepper jack cheese or croutons for topping

Steps:

  • 1. In a medium sauce pan add the canned soups, corn, Rotel, and goat milk. Heat on medium, stirring occasionally until bubbly.
  • 2. Serve topped w/ jalapeño jack cheese crumbled or croutons.
  • 3. Or take it to go in your favorite thermos.

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 pounds frozen corn kernels, thawed, and drizzled with olive oil
Kosher salt and freshly ground pepper
10 Roma tomatoes, rubbed with olive oil
1 medium red pepper, rubbed with olive oil
2 tablespoons butter
1/4 small yellow onion, diced
3 garlic cloves, sliced
2 tablespoons all-purpose flour
3 cups chicken stock
2 cups half-and-half
1 1/2 cups corn tortilla chips, chopped
Cumin
Chili powder
1 medium avocado, small diced, for garnish

Steps:

  • Preheat oven to 500 degrees F.
  • Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
  • Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

CORN, TOMATO AND BASIL CHOWDER



Corn, Tomato and Basil Chowder image

This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad - until you add the optional dollop of crème fraîche.

Provided by Melissa Clark

Categories     soups and stews, main course, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

6 ears corn, shucked
2 tablespoons unsalted butter
1 large onion, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
4 cups chicken broth
1 1/2 teaspoons kosher salt
1 pound waxy potatoes (red or Yukon Gold are good), cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
Juice of 1/2 lime
Crème fraîche or sour cream, for serving (optional)

Steps:

  • Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.
  • In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
  • Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
  • Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of crème fraîche or sour cream, if using.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 725 milligrams, Sugar 13 grams, TransFat 0 grams

SPICY CORN CHOWDER



Spicy Corn Chowder image

This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.

Provided by jgmurphy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients 20

1 (16 ounce) package Frozen white shoepeg corn
2 ears fresh corn, kernels cut from cob
1 cup dry white wine (such as Pinot Grigio)
2 cups water
1 tablespoon olive oil
1 red onion, diced
2 cloves garlic, minced
1 yellow bell pepper, diced
1 red bell pepper, diced
½ small jalapeno pepper, seeded and minced
1 quart soy milk
2 tablespoons chopped fresh oregano
½ cup chipotle salsa
3 tablespoons cornstarch
⅓ cup cool water
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated orange zest
garlic powder, or to taste
salt and cracked black pepper to taste

Steps:

  • Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
  • Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.1 g, Fat 6.2 g, Fiber 5.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 420.2 mg, Sugar 19.5 g

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