Spicy Corn Chowder

This hearty potage-style soup has both sweetness and bite! This soup can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 305 Calories

Ingredients

• 2 tablespoons honey
• 2 cups water
• 3 tablespoons cornstarch
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 quart soy milk
• 1 red onion, diced
• 1 yellow bell pepper, diced
• 1 teaspoon grated orange zest
• 2 tablespoons chopped fresh oregano
• 2 ears fresh corn, kernels cut from cob
• salt and cracked black pepper to taste
• garlic powder, or to taste
• ½ cup chipotle salsa
• ½ small jalapeno pepper, seeded and minced
• 1 (16 ounce) package Frozen white shoepeg corn
• 1 cup dry white wine (such as Pinot Grigio)
• ⅓ cup cool water

Recipe Instructions

Step 1

Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

Step 2

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.

Step 3

Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.