Spicy Corn Chowder
A creamy bowl of corn chowder with a little kick!
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.
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