Savor the Flavor: Spicy Corn Chowder Bliss

Ingredients

• 1 package of frozen white shoepeg corn (16 ounces)
• 2 ears of fresh corn, kernels removed from the cob
• 1 cup of dry white wine (like Pinot Grigio)
• 2 cups of water
• 1 tablespoon of olive oil
• 1 diced red onion
• 2 minced garlic cloves
• 1 diced yellow bell pepper
• 1 diced red bell pepper
• ½ of a small jalapeno pepper, minced and deseeded
• 1 quart of soy milk
• 2 tablespoons of freshly chopped oregano
• ½ cup of chipotle salsa
• 3 tablespoons of cornstarch
• ⅓ cup of cold water
• 2 tablespoons of honey
• 1 tablespoon of soy sauce
• 1 teaspoon of grated orange zest
• Garlic powder, to your liking
• Salt and cracked black pepper, as per your taste buds

Step 1

Combine the shoepeg corn and fresh corn in a large pot along with a splash of wine and water. Let it come to a boil on high heat, then lower the heat to a gentle simmer, cover, and let it cook for 20 minutes.

Step 2

In the meantime, in a large skillet over medium heat, warm up some olive oil. Add in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Sauté them until they are soft and the onions turn translucent, which should take around 10 minutes.

Step 3

Mix the sautéed pepper mixture into the pot with the corn, adding in soy milk, oregano, and chipotle salsa. Bring the soup back to a simmer over medium-high heat, then reduce to medium-low and let it simmer uncovered for another 10 minutes. In a separate bowl, dissolve cornstarch in cool water and stir it into the soup along with honey, soy sauce, orange zest, and garlic powder. Let it simmer for an additional 10 minutes to thicken, stirring occasionally.

Step 4

Once the soup has reached your desired thickness, remove it from the heat and season with salt and cracked pepper to taste. Serve and enjoy the flavorful and hearty dish!