Spicy Corn and Potato Chowder
Prep time
Cook time
Total time
Spicy Corn and Potato Chowder gets a spicy kick from fresh jalapeno peppers! I like to serve this with a big squeeze of lime juice. The fresh lime juice ties all the flavors in the chowder together. Creamy ripe avocado slices top the chowder. Perfect way to use up all the fresh summer corn.
Recipe type: Soup
Cuisine: Vegan
Serves: 4 Servings
  • 1½ Tablespoons Olive Oil
  • 1 Medium White Onion, diced
  • 1 Jalapeno, minced
  • 3 Garlic Cloves, minced
  • 1 Tsp Cumin
  • 2 Cups Yukon Gold Potatoes, peeled and diced
  • 4 Ears of White Corn, corn kernels removed
  • 1 Can Full- Fat Coconut Milk
  • 1 Cup Vegetable Broth
  • ¼ Cup Cilantro, chopped
  • Juice of 1 Lime
  • Salt and Pepper
For Serving:
  • Avocado Slices
  • Chopped Cilantro
  • Lime Wedges
  1. In a large soup pot heat the olive oil over medium heat. Add the onion and jalepeno and pinch of salt. Cook 5-6 minutes.
  2. Add the garlic and cook for 30 more seconds. Add the cumin and cook and 1 minute.
  3. Add the peeled and diced potatoes. Stir and cook for 3 minutes.
  4. Add the corn kernels, coconut milk and vegetable broth.
  5. Bring to a boil then reduce heat to low. Cover and cook 15 minute or until the potatoes are tender.
  6. Season with salt and pepper to taste.
  7. Turn off the heat and carefully transfer half of the soup to a blender. Blend. You can also use an immersion blender to puree about half the soup.
  8. Transfer the blended soup back into the soup pot. Turn the heat back on to medium and cook just 2-4 minutes. Turn off the heat and add the cilantro and lime juice.
  9. Serve with desired toppings.
Recipe by Thyme & Love at https://thymeandlove.com/spicy-corn-and-potato-chowder/