Spicy Corn Chowder

Ingredients and Weight:

• 4 cups chicken or vegetable broth
• 1 cup white onion, chopped (1 medium)
• 1 cup red bell pepper, chopped (1 small)
• 2 cloves garlic, minced
• 1 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 (15 ounce) cans sweet corn, drained
• 2 cups cooked potatoes, chopped (about 3-4 medium potatoes)
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2/5 (Moderate)

Preparation Method Steps:

1. In a large pot over medium heat, bring the broth, onion, bell pepper, and garlic to a boil.
2. In a separate bowl, whisk together the flour, paprika, chili powder, salt, and black pepper.
3. Gradually whisk the dry ingredients into the boiling broth until thickened.
4. Add the corn and potatoes and bring to a simmer.
5. Stir in the milk and heavy cream and cook until heated through.
6. Stir in the parsley and serve hot.

Nutritional Information:

• Calories: 250
• Fat: 10g
• Protein: 10g
• Carbohydrates: 40g
• Fiber: 5g

Dish Characteristics:

• Creamy, smoky, and slightly spicy
• Loaded with corn, potatoes, and vegetables
• Perfect for a warm and comforting meal

User Comments:

• "This soup is absolutely delicious! The combination of spices gives it a unique and flavorful twist."
• "I love that it's not too spicy, but still has a nice kick to it."
• "This is now my go-to soup recipe for cold winter nights."
• "The soup is rich, creamy, and packed with flavor. I would definitely recommend it!"
• "The smoked paprika adds a wonderful depth of flavor that I haven't found in other corn chowder recipes."

Special Precautions and Tips:

• If you want a thicker soup, add more flour to the roux in Step 2.
• To make the soup spicier, add more chili powder to taste.
• If you don't have fresh parsley, you can substitute dried parsley.
• Serve the soup with crusty bread or cornbread for dipping.