Best 17 Spicy Corn Chowder Recipes

QUICK SPICY SAUSAGE CORN CHOWDER

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.

SPICY CORN CHOWDER

Steps:

• Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
• Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

SPICY MEXICAN CORN CHOWDER

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
• In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
• Add the jalapeno and garlic and saute until fragrant, about 1 minute.
• Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
• Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
• Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

SOUTHWESTERN SPICY CORN CHOWDER

Steps:

• Melt butter with olive oil in pot.
• Add celery, bell pepper and onion.
• Cook for 5 minutes.
• Add hash browns, corn, and green chilis.
• Cook for another 5 minutes.
• Combine all dry ingrediants.
• Add to pot and stir for 1 minute constantly.
• Add chicken stock and bring to boil.
• Reduce to low and simmer for 5 minutes.
• Add cream and let simmer 2 more minutes stirring frequently.
• Ready to serve.
• Add bacan bits to chowder for a little added flavor and to take a little of the heat off.

SPICY CLAM AND CORN CHOWDER

Steps:

• Preheat the oven to 350 degrees F.
• For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
• For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
• To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
• Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
• Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
• You can store the croutons in an airtight container or in a foil pouch until ready to use.

SPICY SLOW COOKER CORN CHOWDER

Steps:

• Combine potatoes, chicken broth, cream-style corn, whole-kernel corn, half-and-half, butter, bell peppers, onion, and black pepper in a slow cooker set to Low.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon into small pieces, until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove cooked sausage to a bowl, draining as much fat as possible. Sprinkle sausage with flour and toss to coat. Add sausage to the slow cooker.
• Cover and cook on Low, stirring regularly, until vegetables are tender, about 4 hours.

SPICY CORN CHOWDER

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve.

SPICY SOUTHWEST CORN CHOWDER

Steps:

• Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.
• Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
• Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.

KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER

Steps:

• Heat butter and oil in a Dutch oven over medium.
• Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
• Add in broth; bring to a boil over medium-high heat.
• Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
• Season with salt, pepper and Tabasco to taste.
• Ladle into bowls then sprinkle with more shredded cheese.

SPICY CORN CHOWDER

Steps:

• In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
• In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
• Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
• Turn heat down to medium low, cover, and cook until potatoes are very soft.
• Add corn and cream, and continue to cook, uncovered, until soup thickens.
• Add cilantro and simmer a few more minutes.
• Taste and correct seasoning with salt if necessary.
• To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.

VEGETARIAN SMOKY, SPICY CORN CHOWDER

Steps:

• Cook the onion and scallions in olive oil in a large soup pot until soft (5-7 minutes). Add the garlic, red pepper and paprika. Add the liquid smoke and cook an additional 2 minutes, stirring often.
• Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.
• Stir in the corn and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.
• Transfer half the soup to a blender and puree until smooth.
• Return to the pot, add the salt and pepper and stir to combine.

SPICY TOMATO CORN CHOWDER

Steps:

• 1. In a medium sauce pan add the canned soups, corn, Rotel, and goat milk. Heat on medium, stirring occasionally until bubbly.
• 2. Serve topped w/ jalapeño jack cheese crumbled or croutons.
• 3. Or take it to go in your favorite thermos.

SPICY CHORIZO CORN CHOWDER

Steps:

• Preparation 1. Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside. 2. Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel. 3. Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors. 4. Ladle soup into bowls, sprinkle with onion, basil, avocado and radishes, serve with lime for squeezing on top.

SPICY CREAMED CORN CHOWDER

Steps:

• Cook bacon & remove. Add peppers, potatoes & corn kernles & saute for 10 min. on high heat. Add garlic, thyme, scallions/onion & cumin - saute 2 min. Add chicken stock, creamed corn & 1/2 & 1/2. Reduce heat to medium & simmer for about 20 min. Season w/ salt & pepper to taste.

SPICY CHIPOTLE CORN & POTATO CHOWDER

Steps:

• 1. Heat oil in large, heavy saucepan over medium heat. Add onion and celery and saute approx. 5 minutes or until soft.
• 2. Add potatoes, corn, chipotle chile and bay leaf and cook 10 minutes stirring frequestly. Add broth and bring to a boil.
• 3. Reduce heat to medium-low and simmer 10 minutes or until vegetables are tender. Stir in coconut milk and parsley and season with salt and pepper.

SPICY CORN CHOWDER

Steps:

• 1. Cook bacon in a large pan or dutch oven. Set aside cooked bacon for garnish
• 2. Add onion, pepper, salt, and bell pepper to bacon greased pan.Saute until crisp tender. Then add in your jalapeno and garlic. Simmer.
• 3. Add flour and cook, stirring, until it is a nice blond color.
• 4. Add chicken stock and potatoes. Simmer for 10 minutes or until potatoes are tender.
• 5. Add cream, corn and cayenne. Simmer for 15 minutes.
• 6. Serve soup garnished with the bacon. A side salad and cheesy garlic bread goes perfect with this soup.
• 7. Enjoy!