Deviled Corn Chowder
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Deviled Corn Chowder

"Corn is almost gone for the year and it's cooling down outside—perfect timing for a spicy corn chowder that can make you break into a hot sweat." —Rachael Ray

Ingredients

  • 3 tbsp. butter

  • 1 leek, halved lengthwise, whites and light greens sliced into 1/2-inch-thick half-moons

  • 2 shallots or 1 small red onion, chopped

  • 4 cloves garlic, sliced

  • 1 lb. (1 large or 2 medium) russet potatoes, peeled and chopped into 1/2-inch pieces

  • 2 jalapeños, chopped, or red Fresno peppers for less heat, or 1 of each

  • 1 tbsp. smoked hot or smoked sweet paprika

  • 1 tbsp. chile powder (ancho for mild or Gebhardt for medium heat)

  • 1 tbsp. ground mustard

  • 2 large bay leaves

  • Salt and pepper

  • 3 tbsp. flour

  • 1 quart chicken stock or vegetable stock

  • 3 cups fresh scraped corn or 3 cups frozen fire-roasted corn kernels

  • 1 tbsp. hot sauce, such as Frank’s RedHot

  • 1 tbsp. Worcestershire sauce

  • 1 cup half-and-half

  • 1 cup shredded sharp cheddar (optional)

  • For Serving: Chopped fresh cilantro or flat-leaf parsley, pickled jalapeño rings, oyster crackers or saltines or crumbled Ritz crackers

Preparation

  • Step 1

    In a large pot, melt the butter over medium-high heat. Add the leek, shallots, garlic, potatoes, jalapeños, paprika, chile powder, ground mustard, and bay leaves; season with salt and pepper. Cover the pot, leaving the lid ajar. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

  • Step 2

    Sprinkle the flour over the vegetables and stir for a minute to coat. Whisk in the stock and bring to a boil. Stir in the corn, hot sauce, and Worcestershire. Cover; simmer until the chowder thickens, about 10 minutes. Reduce the heat to medium-low and add the half-and half and cheese, if using. Stir until the cheese melts. Discard the bay leaves.

  • Step 3

    Serve the chowder in shallow bowls with your choice of toppings.

  • Step 4

    Note: For a meatier option, top the chowder with crispy bacon or browned Mexican chorizo crumbles. Or add crabmeat and diced avocado for a cool balance to the spicy soup.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...