The main reason I like to make this spicy corn chowder is because it is so good! There are other reasons for making it though.
• It can be prepared ahead of time and then warmed up indoors or outside.
• Very economical for small and large groups.
• Can easily be adapted to vegetarian diet.
• A nice Winter warmer
• Gluten free
• The recipe is easily amended for larger groups
I very rarely cook with measures. I simply cook by how it looks and tastes and go for it. This weekend I remade this recipe using measures that all will understand.
This is a delicious chowder, perfect for sipping from a cup around a camp bonfire or eaten from a bowl.
Helpful Tips...
This spicy corn chowder also offers an excellent way of using up leftover roast whole chicken. The chowder is so filling and warming you don’t need any meat but it is a nice touch.
I hate to waste anything. If you’re feeling up to it, remove any leftover chicken meat from your roast chicken.
It will be nice cut up and served in the chowder. Then stew the carcass with onions, carrots, celery, garlic and herbs for a couple of hours. It’s the perfect chicken stock.
You could of course also use stock cubes and water for this chowder.
Working ahead...
I love this recipe as it can be made a couple of days ahead of when you eat it. The flavour actually improves.
Then all you need to do is heat it up and enjoy. You may need to add a little stock or water if you are reheating it.
If you like this spicy corn chowder recipe, you might like to try some of these too.
Italian Chickpea Soup
Homemade Pea Soup
Chicken Vegetable Soup
San Francisco Cioppino
Recipe
Bonfire Night Spicy Corn Chowder
Ingredients
- 3 tablespoons butter
- 6 slices of bacon (optional) cut into small pieces
- 700g fresh, frozen or tinned corn ( I used four of the 180g Aldi tins of corn)
- 1 large onion – finely chopped
- 1 leek – finely chopped
- 1 carrot – finely chopped
- 1 stick celery – finely chopped
- 4 cloves garlic – finely chopped
- 1 litre chicken stock
- Herbs of choice – thyme, parsley etc.
- 1 (or more to taste) chopped green chilli
- 600ml double cream
- 700g potatoes cut into cubes
- Salt and pepper to taste
Instructions
- Dry fry the bacon until crisp. Some people like to add a tablespoon of vegetable oil to help it get crispy. Set aside for later.
- Melt the butter over low heat in a large pot and toss in the chopped onion and leek and green chillies.
- Fry until the onions is translucent and soft.
- Add the rest of the ingredients up to the cream and simmer until the potatoes are fall apart soft.
- Blend either in a blender or using a handheld blender until smooth and check for seasoning.
