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Spicy Corn Chowder

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    40 minutes


This soup is quite spicy. For a milder dish, omit the cayenne pepper and decrease the amount of red pepper flakes to 1/4 teaspoon.
3 Tbsp. olive oil
2 yellow onions, chopped fine
2 carrots, chopped fine
2 celery stalks, chopped fine
1 green bell pepper, cored, seeded, and chopped fine
1 red bell pepper, cored, seeded, and chopped fine
1/4 cup all-purpose flour
1 Tbsp. ground cumin
1 Tbsp. fennel seeds
1 Tbsp. Italian seasoning
1 tsp. paprika
1/2 tsp. red pepper flakes
Salt and pepper
8 cups low-sodium chicken or vegetable broth
2 cups heavy cream
3 cups fresh or frozen corn kernels
1/2 tsp. cayenne pepper
Spicy Corn Chowder


1. Heat oil in a large Dutch oven over medium heat until shimmering. Add onions, carrots, celery, and bell peppers and cook, stirring occasionally, until vegetables soften. Add flour, all spices (except cayenne pepper), 1 teaspoon salt, and 1/2 teaspoon pepper and cook 2 minutes, stirring constantly.
2. Add broth and cream and bring to a gentle simmer, stirring frequently. Cook, stirring frequently, until thickened, 15 to 20 minutes. (Do not let mixture come to a boil.)
3. Add corn and cook, stirring occasionally, until tender, about 5 minutes. Stir in cayenne and season with salt and pepper to taste.
Source: Hannaford fresh Magazine, December 2019


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 310 kcal (16%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (37%)
Saturated Fat 12 g (60%)
Cholesterol 65 mg (22%)
Sodium 330 mg (14%)
Total Carbohydrates 21 g (7%)
Dietary Fiber 3 g (12%)
Protein 7 g (12%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a