Slightly Spicy Corn Chowder


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The cream in this corn chowder is a nice contrast to the slight spiciness.

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Slightly Spicy Corn Chowder recipe - How to make Slightly Spicy Corn Chowder


Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings

1/4 cup olive oil
5 tbsp unsalted butter
6 cups chopped onions
1 jalapeno pepper seeded and chopped
1/2 tsp red pepper flakes
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
2 tsp salt
1 tsp freshly ground black peppercorns (kalimirch)
1/3 cup flour
6 1/2 cups peeled and diced potatoes
10 cups frozen sweet corn kernels (makai ke dane)
12 cups vegetable broth
1 cup fresh cream
1/2 pound grated cheddar cheese
  1. Melt the butter and olive oil in a large, heavy pot on a medium flame.
  2. Add the onions and cook for 12 minutes, or until the onions are translucent.
  3. Stir in the red pepper flakes, turmeric powder, cumin seeds, salt, pepper, flour, and chopped jalapeno pepper, and cook for 4 minutes.
  4. Add the vegetable broth and potatoes. Bring the mixture to a boil. Simmer the mixture uncovered for 20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Add the corn, cream, and cheese. Cook for another 4 minutes. Serve hot with extra grated cheese on top, if desired.

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This recipe was contributed by whittie on 19 Jul 2011

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