Sweet and Spicy Corn Chowder


If you were at my house today, I would have treated you to a bowl of Sweet and Spicy Corn Chowder. Although, I hesitate to call it a chowder, because, by definition chowder has bacon in it and this soup does not.

Today I made the most simple version of this soup. Simple is good. It’s a finished recipe in and of itself, but it can also be a starting place for making a larger more robust soup – just by adding a few extra vegetables.

Sweet and Spicy Corn Chowder

1/2 of a very large Yellow Onion, or 1 small Yellow Onion
1 medium to large Russet Potato
1 medium to large Sweet Potato
About 2 cups of Organic Sweet White Corn, either fresh off the cob, or frozen. (Do not used canned!)
Salt (to taste)
Black Pepper (to taste)
Basil (to taste)
Red Cayenne Pepper (to taste)
1-2 tbs of butter
Enough Filtered Water to cover the vegetables
About +- 1/4 cup of milk or “Half and Half” – as much as you like.
Shredded Parmesan Cheese

Chop the yellow onion into small bits.
Chop both the russet and sweet potatoes into small cubes
De-cob the corn, or have the package of frozen corn at the ready.

Get out your soup pot. A 3-quart pot would be big enough for this recipe.
Set the fire to low.
Add the butter.
As the butter melts, add the salt, black pepper, basil, and a dash of cayenne.
Once the butter is melted, add the chopped yellow onion.
Once the yellow onion starts to saute, then add the potatoes and stir.
Add the sweet white corn.
Saute until the onion is almost clear.
Cover with water.
Simmer for about an hour and taste.
When the broth starts to thicken and turn orange-ish from the sweet potatoes and the soup tastes like the flavors have melded, add the milk.
Add the milk to your taste. I like this soup creamy.
If you have a hand/soup blender, blend the soup about halfway. Leave half of the soup chunky.
Ladle into a bowl, top with shredded Parmesan cheese.
In the image above I also sprinkled some pine nuts, but they aren’t necessary.


Add 1/2 a chopped red bell pepper to the saute.
Add a peeled and chopped carrot to the saute.
Add a chopped clove of garlic just before adding the liquid.
Add a bay leaf to the soup while cooking.

Substitute either/or, not both:
Bacon fat for the butter. I’ve never done this, I have no idea what it would taste like.
Chicken broth for the liquid.

Note About Potatoes:
There is a reason why a soup would call for a Russet potato rather than just any potato. Russets are starchy and will fall apart when they are cooked – especially when they are over cooked in a soup. This does two things – it spreads the potato flavor through out the soup, and it also serves as a natural thickener. By using Russet potato and cream in this soup, you can bypass making a roux.

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