‘Tis the soup season! Masala corn chowder with masala parm crisp sounds delicious doesn’t it? I have always wanted to like corn chowder, but sweet soups are not really my thing. I of course had to create a spicy version for it, and it turned out just amazing. Its creamy from the blending the milk and corn together, spicy from all the masalas I used, and there is a little hint of sweetness from the corn to balance out the spiciness. This soup is perfect to heal a runny nose or on a rainy/snowy cold night. I made a masala parm crisp to go on top for the crunchiness but you don’t have to make this. I love parm cheese so I had to be extra and do it lol😜. The parm crisps make for a perfect snack as well!
The soup looks so festive from the red and green bell peppers, its perfect for a holiday party. It can be made a day or two ahead and just re-heat when your guests arrive, it will get thicker, creamier, and tastier!! Hope you all enjoy this soup, don’t forget to tag me when you make it. 🤗
Stay happy, stay hungry!
| Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Makes: 6 servings |
Ingredients:
- 4 cups corn (fresh, frozen or canned)
- 2 cups whole milk
- 2 cup vegetable stock
- 1 onion, chopped
- 1 small potato, chopped
- 4 garlic cloves, chopped
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno, chopped
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- ¼ tsp cumin powder
- 1 tsp curry powder
- Salt to taste
- Fresh cracked black pepper
- 2-3 sprigs of scallions, chopped (optional)
Parmesan crisp (optional)
- ½ cup of parmesan, shredded
- ¼ tsp turmetic
- ¼ tsp red chili powder
- ¼ tsp cumin coriander powder
- Salt to taste
- Fresh cracked black pepper
Directions:
- Preheat the oven to 400 degrees.
In a bowl mix all the ingredients for the Parmesan crisp.
- In a silicone baking tray put 1 tbsp of the Parmesan mixture and flatten it out with the back of the tablespoon, do this until all the cheese is on the tray.
Put it in the oven for 3-5 minutes, take it out and let it cool down. Set-aside until ready to use.
- In a blender, blend 2 cups of corn and 2 cups of milk together.
Set aside until ready to use.
- In a saucepan heat some oil then add the onions, cook until softened (1-2 minutes).
Add the garlic and ginger; cook until fragrant (1 minute).
- Then add the potato and jalapeño cook for additional 2 minutes.
Add red and green bell pepper, then add all the spices and mix well.
- Add vegetable stock and the corn; let it cook come to a boil about 5 minutes.
Then add the blended corn and milk mixture. Simmer the soup for 20 minutes on medium low heat, stirring occasionally.
- Turn off the heat, top it with scallions (if using) and serve hot!
Notes:
- I used frozen sweet corn.
- You can skip steps 1 & 2 if you aren’t making the Parmesan crisp.
- You can use cream instead of milk to make the soup thicker and creamier.
- You can blend half of the soup to make it thicker as well.
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