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Spicy Corn Chowder

Spicy Corn Chowder

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


  • 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


  • 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.
Keyword chowder, corn, corn soup, soup, soup recipes
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