Spicy Corn Chowder

Spicy Corn Chowder

jgmurphy 1

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

Ingredients 1 h 20 m {{adjustedServings}} servings 305 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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  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.
  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.
  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.
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Reviews 5

  1. 6 Ratings


This soup has a lot of potential, and I love that it doesn't use dairy. However, we thought the orange zest was way out of place. I used less than called for, and still it was the dominant flavor. I'm also not sure the honey is necessary. I made this with almond milk, and it was thick and creamy. I also used fresh corn, and subbed freshly roasted Hatch green chiles for the jalapeno, which gave it more heat (I don't think it'd be very spicy with just the half jalapeno). If I were to make this again, I'd roast the bell peppers for more flavor, add more oregano, omit the orange zest, and add a bit of cumin.

Karen in MS

hmm.. maybe my own misunderstanding but i thought it would be creamier.. or maybe i did something not quite right. it tastes good (i also left out the orange) but it's not very creamy.


I made this as written, although I cut the recipe in half. Unfortunately, it didn't work for us. The honey, orange, soy sauce just seem out of place considering the rest of the ingredients. I wish I had heeded my instinct to omit them, because I tasted before I added them and thought the flavor was ok.