Spicy Corn Chowder #MeatlessMonday

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Cold fall nights need warm bowls of soup to shake the chill from your bones. A big bowl of this Spicy Corn Chowder will do just that for you!. Adding leeks and potatoes to the pot help to make it a more substantial chowder. This lends it to a perfect Meatless Monday dish.

Spicy Corn Chowder

My family didn’t even realize they didn’t get meat for dinner until I told them afterwards. Sometimes when I try to sneak a meatless meal passed them – they are all hungry after. But this go around – they were all full and happy with their dinner. If you want to try some other dishes for #MeatlessMonday – check out these posts – #MeatlessMonday.

Of course you could also add some grilled chicken on the side or maybe serve it with some bacon or ham thrown in the mix too! I served it with some Keto Cheddar Biscuits (which is basically eggs and cheese). You could go for a soup and salad night and serve it with a nice green salad.

Now Let’s Get Cookin’!

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Spicy Corn Chowder

A creamy bowl of corn chowder with a little kick!
Course Main Course, Soup
Cuisine American
Keyword chowder, corn, corn soup, soup, soup recipes
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 3 15 oz cans Sweet Corn drained
  • 2 Leeks thinly sliced
  • 3 Russet Potatoes peeled and diced
  • 3 tbsp Avocado Oil
  • 3 Garlic Cloves minced
  • 1 qt Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese
  • 1 4 oz can Jalapenos diced
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 3 tbsp Butter
  • 3 tbsp Flour
  • 1 tbsp Parsley

Instructions

  • Prepare all of the ingredients.
  • In a large stock pot over medium high heat, add oil, leeks and garlic. Cook for 3 minutes then add salt, pepper, potatoes and corn. Cook, while stirring for 3 minutes. Then add jalapenos and chicken broth. Reduce heat to medium and cover. Cook for 20 minutes.
  • Remove half of chowder to a bowl and blitz with an immersion blender. Return to pot and mix well.
  • In a small cup, melt butter in microwave (about 30 seconds) then mix in flour with a fork until creamy. Add slurry to pot and mix well. Let cook for 2 minutes then add in heavy cream and continue to stir as you add cheese by the handful. Continue to cook for 3 minutes.
  • Serve in a shallow bowl and garnish with parsley.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

3 thoughts on “Spicy Corn Chowder #MeatlessMonday

  1. deborahbrooks14 – Mom of 2 teens, Healthy living & fitness blogger, Vegetarian recipes, runner, Moms Run This Town Chap Leader, Girls on the Run coach, Skirt Sports, Sweat Pink, Girls Gone Sporty
    deborahbrooks14 says:

    we love corn chowder over here and the spicier the better! Thanks for linking up w us for Meatless Monday

  2. Life Diet Health – Sunny Suffolk, UK – Hello! I’m Laurena, a Health & Nutrition Life Coach and teacher living in England with my husband and teenage son. Previously I have worked as head chef both in a small local café, at the main restaurant at a major port and everything inbetween including bespoke dinner parties and on-site catering for films and events. <!--more continue reading--> When I began to suffer from several chronic illnesses, I changed my whole lifestyle and now eat a wholefood plant-based diet, mainly gluten and refined sugar-free with minimal processed foods! As I love cooking & baking I have reinvented, tweaked or created from scratch delicious recipes which match my wholefoods free-from lifestyle. I hope you will enjoy what you find!
    Life Diet Health says:

    What a delicious sounding soup! Thanks for sharing at Fiesta Friday.

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