Spicy Corn and Potato Chowder gets a spicy kick from fresh jalapeno peppers! 

This Spicy Corn and Potato Chowder is creamy, comforting and completely dairy-free. During August, I try and make lots of recipes with fresh summer corn. There is just something about fresh summer corn that I adore.  I want to make sure and take advantage of the short season here in Michigan.

You might noticed that my chowder isn't yellow but white. That's because I used white corn. One of the local farmers here in Grand Rapids has this amazing white corn, which is similar to the corn you will find in Mexico. I find that it is a little bit starcher than yellow sweet corn. If you aren't able to located fresh white corn, you can use sweet yellow corn for the recipe. Both are delicious in this Spicy Corn and Potato Chowder!

The creaminess of the soup comes from full-fat coconut milk. The coconut milk thickens up the chowder. The combination of the spicy jalapeno peppers and coconut milk gives a tropical feel to this chowder. For a really spicy chowder, I like to leave the seeds in the jalapeno. The spicy kick of the jalapeno adds a really nice layer of flavor to the chowder. And of course lots of fresh cilantro is added at the end.

I like to serve the Spicy Corn and Potato Chowder 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.

This Spicy Corn and Potato Chowder is:

Spicy
Creamy
Simple to make
Naturally Vegan
& Gluten-Free

Continue to Content

Spicy Corn and Potato Chowder

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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.

Print

Ingredients

• 1 ½ Tablespoons Olive Oil
• 1 Medium White Onion, diced
• 1 Jalapeno, minced
• 3 Garlic Cloves, minced
• 1 teaspoon 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

Instructions

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

<

XO Jeni