Easy Corn Chowder
This easy corn chowder recipe has a little kick and a whole lot of flavor! This is the perfect summer dinner or cookout side dish.
I know soup season is reserved for colder months, but a good corn chowder screams “summer” to me! We loaded up this spicy version with two types of onions and three types of peppers for amazing flavor. Don’t worry, we also mix in creamy, cheesy ingredients to help balance out the spice with a rich texture you will love!
Ingredients
Here is an overview of what you will need for this spicy soup recipe. As always, scroll to the printable recipe card at the bottom of the page for exact measurements.
- Red onion and white onion – Finely diced. Sweet (yellow) onion can also work in place of the white onion, but I prefer the stronger flavor you get from the white onion.
- Red bell pepper, Poblano pepper, and Jalapeno pepper – Finely diced with seeds removed. This gives a great sweet and spicy blend for this soup!
- Frozen corn – I used frozen corn kernels because it keeps its nutrients for so long and is super convenient. If you have fresh corn, simply shuck it, boil for 1-2 minutes, and cut it off the cob. If you are using canned corn, drain first.
- Broth – I used chicken stock because I love the meatier flavor it adds to the soup. You could easily use vegetable broth to keep this recipe vegetarian. Use low-sodium options if you are sensitive to salt.
- Cream cheese, Heavy cream, and Shredded cheese – You can use low-fat or full-fat cream cheese, but the full-fat version is creamier. Let it warm to room temperature before using. For the cheese, I recommend cheddar, pepper jack, or a Mexican blend.
- Seasoning: Garlic powder, Paprika, Cumin, Kosher salt, and Pepper.
- Optional garnishes: Crumbled cotija cheese, a dollop of sour cream, sliced avocado, lime wedges, crushed tortilla chips, chopped fresh cilantro, etc.
How to Make Easy Corn Chowder with a Kick
This one-pot soup is super simple and so flavorful. Grab a Dutch oven or heavy pot and follow this step-by-step guide!
Sauté your vegetables
In a large pot or Dutch oven over medium heat, sauté the red onion, white onion, red bell pepper, poblano, and jalapeño for 3-4 minutes until softened. Stir in the frozen corn, garlic powder, paprika, salt, pepper, and cumin. Cook for another 2 minutes to enhance the flavors.
Simmer, then make it creamy
Pour in the chicken broth, bring to a boil, then reduce heat and let it simmer for 15 minutes. Stir in the cream cheese until fully melted and incorporated, then add the heavy cream and shredded cheese, stirring until smooth and creamy. Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro, lime wedges, crushed corn chips, or extra cheese if desired. Enjoy!
What to serve with spicy corn chowder
Naturally, you want to serve this creamy summer soup with a side of cornbread! I recommend this jalapeno cornbread if you like the extra spice or this cheesy version with a hint of sweetness to balance your flavors! These zucchini cheddar cornbread muffins are perfect for a celebration of garden goodies!
More sides to go with corn chowder
- Crispy Corn Fritters
- Easy Burrata Salad
- Classic Cornbread Salad
- Chicken Taco Crescent Ring
- Smashed Brussels Sprouts with Queso
Storage
Spoon cooled soup into an airtight container and store in the fridge for 4-5 days. When reheating, warm it up on the stovetop in a soup pot over medium low heat. Stir frequently to prevent the creamy soup base from separating.
If freezing for later, I recommend following the recipe but stopping before making it creamy. Freezing the soup without the cream will lead to a nicer texture; simply add the creamy ingredients while slowly reheating the frozen soup.
More summer recipes
- Summer Pasta Salad
- How to Make Homemade Pickles
- Loaded Smoked Queso
- Easy Homemade Salsa Verde
- Sugar Free Popsicles
Easy Corn Chowder
Print Recipe
Ingredients
- 1/2 cup red onion finely diced
- 1/2 cup white onion finely diced
- 1 red bell pepper finely diced
- 1 poblano pepper seeded and finely diced
- 1 jalapeno pepper seeded and finely diced
- 3 12-ounce packages frozen corn
- 32 ounces chicken broth
- 1 8-ounce package cream cheese
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon each salt and pepper
- 1 1/2 teaspoon cumin
- 1/3 cup heavy cream
- 1 1/2 cup shredded cheese
Instructions
- In a large pot or Dutch oven over medium heat, sauté the red onion, white onion, red bell pepper, poblano, and jalapeño for 3-4 minutes until softened.
- Stir in the frozen corn, garlic powder, paprika, salt, pepper, and cumin. Cook for another 2 minutes to enhance the flavors.
- Pour in the chicken broth, bring to a boil, then reduce heat and let it simmer for 15 minutes.
- Stir in the cream cheese until fully melted and incorporated, then add the heavy cream and shredded cheese, stirring until smooth and creamy.
- Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro, lime wedges, or extra cheese if desired. Enjoy!
Nutrition
