Spicy Corn Chowder

SpicyCornandPotatoChowderthumbThis rich and hearty soup will add some heat to a blustery fall day.

Tickle your taste buds with this creamy and caliente crowd favourite that serves as a zesty side or lighter main.

This chowder is a dish prepared by youth in our Cooking for Life culinary arts training program, which prepares youth for a career in the hospitality industry.

For another autumn vegetable soup, try our Peppery Apple Squash Soup.




Corn, niblets frozen or fresh 2 1/2 cups
Potato, Yukon gold peeled, cubed small 1 each
Cream-style corn, canned (15 ounce) 1 each
Vegetable oil 1 tbsp
Fresh Hot Thai chilli, minced 1 each
White cooking onion, minced 1/2 each
Celery, minced 1 stalk
Garlic, chopped 1 clove
Vegetable or Chicken stock, low sodium 32 fl. oz.
Evaporated milk, low fat 14 fluid oz.
Salt to taste
Pepper, ground black to taste


8 to 10 portions


  1. In a heavy deep saucepot, heat oil over low heat.
  2. Add the onions to the oil and cook until just golden. Add the garlic, chilli, celery and continue to cook.
  3. Add the frozen corn niblets and the potato to the onions. Continue to cook over low heat until the vegetables are soft.
  4. Add the stock to the onion mixture. Bring to a boil. Reduce to a simmer and cook for approximately 20 minutes over low heat.
  5. Add the creamed corn. Puree or mash with a potato masher for a coarser texture.
  6. Add the evaporated milk and bring back to a gentle simmer for 5 minutes. Do not boil.
  7. Adjust seasoning with salt and pepper. Serve in warm soup bowls.


Stainless steel bowls, measuring spoons, measuring cups, large sauce pot, kitchen knife, wooden spoon, potato masher

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