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Spicy Corn Chowder

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 8 servings


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion grated coarsely
  • 1 tablespoon all-purpose flour
  • 4 cups chicken stock or vegetable stock
  • 3 large red potatoes peeled & cut into ½ inch dice
  • 4 cups corn fresh or frozen
  • cups whole milk
  • salt & pepper to taste
  • Tabasco sauce to taste
  • 2 tablespoons finely chopped chives


  • In a large pot, heat oil and melt butter. Add the onion and sauté until soft, not brown.
  • Add flour and stir for 1-2 minutes until smooth.
  • Add the stock gradually, being sure to stir constantly to incorporate the flour.
  • Add the potatoes and corn. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat.
  • Transfer half of the soup to a separate bowl. Ladle this soup, a little at a time, into a blender. Puree until creamy smooth.
  • You can return the soup puree from the blender back into the pot as you go.
  • When done, add milk, salt, pepper and Tabasco to taste.
  • Adjust the spiciness of the soup with the Tabasco. Return to heat, bring to a desired temperature and serve. Garnish with chives.


Jeffrey notes: you can also use an immersion blender right in the pot, taking care not to puree all of the solids. The soup won't be quite as smooth and creamy but much faster to make.
Less dishes to wash as well.