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Deviled Corn Chowder

Deviled Corn Chowder


  • 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


  • 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.