Ingredients with Measurements:
- 4 cups fresh or frozen corn kernels
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 jalapeño peppers, seeded and chopped
- 1 red bell pepper, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil and butter over medium heat. Add the onion, garlic, jalapeño peppers, and red bell pepper. Cook for 5-7 minutes or until the vegetables are soft.
2. Add the corn, cumin, smoked paprika, salt, and black pepper to the pot. Stir to combine.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes or until the corn is tender.
4. Remove the pot from the heat and let it cool for a few minutes. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the pot to the stove and stir in the heavy cream. Heat the soup over low heat until it is hot but not boiling.
6. Ladle the soup into bowls and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 32g
Protein: 7g
Sodium: 800mg
Substitutions for ingredients:
- You can use canned corn instead of fresh or frozen corn.
- If you don't have jalapeño peppers, you can use serrano peppers or red pepper flakes.
- You can use milk or half-and-half instead of heavy cream.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Use different spices such as chili powder or curry powder for a different flavor.
- Add diced potatoes or sweet potatoes to the soup for extra texture.
Tips and tricks:
- To make the soup spicier, leave the seeds in the jalapeño peppers.
- If you don't have an immersion blender, let the soup cool and then blend it in batches in a regular blender.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is hot but not boiling.
Presentation ideas:
Serve the soup in a bowl with a spoon and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve the soup with crusty bread or crackers.
- Pair the soup with a salad or grilled vegetables.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken it up.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to kill any harmful bacteria.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Corn chowder is a traditional American soup that dates back to the 1800s. It was originally made with salt pork, potatoes, and onions, but over time, different variations have emerged.
Flavor profiles:
This spicy corn chowder has a creamy and slightly sweet flavor with a kick of spice from the jalapeño peppers and smoked paprika.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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