Gluten Free, Soups, Summer

Habanero, Charred Corn, and Sweet Potato Chowder


Habanero, Charred Corn, and Sweet Potato Chowder | Salted Kitchen

Last summer I made a habanero mango butter to slather on some fresh grilled corn. I believe it was a Bobby Flay recipe. I can’t remember, but it gave the corn a sweet, salty, spicy contrast that really elevated the corn which can be a rather boring vegetable. And so a year later, inspired by the habanero corn pairing, we have a new twist on corn chowder.

corn and habaneros

Don’t let the habanero shy you away from making this soup. Only a half pepper is used to give the chowder just a slight amount of heat. I promise. It’s more on the mild side, but the cumin and smoked paprika add a smoky flavor without having to add bacon, keeping it vegetarian.

charred corn

The corn is simply charred on an open flame. The corn cooks pretty quickly using this method. If you don’t have a gas stove, you could use a grill pan or even roast the corn. If you have a favorite method for cooking corn, please share in the comment section for all of us to read. Always looking for new ideas.

sweet potatoes

Normally, regular ole spuds are used in chowders, but I have a fondness for sweet potatoes. Not only are they nutrient packed, but sweet potatoes play on the smokiness from the paprika and spices so well. I do want to point out the potato pictured isn’t technically a sweet potato. It’s a garnet yam. If you can get your hands on either jewel or garnet yams, I highly recommend them. They have a deep orange flesh color and richer flavor than the sweet potato in my opinion.

corn and sweet potato chowder

The soup looks deceivingly hot from the color of the broth. No worries. The smoked paprika gives it that vibrant orange color. Not the habanero. The habanero only gives a hint of spiciness. A chowder topped with fresh avocado and a squeeze of lime juice rounds out the flavors. Who can resist?

Habanero, Charred Corn, and Sweet Potato Chowder | Salted Kitchen

Habanero, Charred Corn, and Sweet Potato Chowder

Don’t let the habanero shy you away from making this soup. Only a half pepper is used to give the chowder just a slight amount of heat. The soup is actually on the milder side. You could add the whole pepper if you want it extra spicy. Make sure to wear gloves when handling hot peppers. Don’t skip out on the lime and avocado. It rounds out the flavors, making it even more delicious.

serves 2 to 4

2 ears fresh corn, husks and silks removed
1 tablespoon extra virgin olive oil
1/2 cup diced onion
1/2 habanero pepper, cored, seeded, and finely diced
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 small sweet potato, cut into 1/2-inch cubes
kosher salt
2 cups vegetable broth
1/2 cup milk
diced avocado, for serving
lime wedges, for serving

To char the corn, use tongs and place one ear of corn over a medium-low flame on a gas stove. Rotate frequently on all sides (you will hear popping sounds) for about 10 minutes until charred. Repeat for the remaining ear of corn. Using a sharp knife, cut the kernels off the cob. Set aside.

In a large saucepan, heat the oil over medium heat. Add the onion, peppers, and garlic. Cook for 2 to 3 minutes until softened. Add the cumin, smoked paprika, and sweet potatoes. Season with salt. Add the broth and bring to a boil over high heat. Cover and simmer over medium-low heat for about 15 minutes. Stir in the milk and corn. Cook for 10 to 15 minutes until potatoes are tender. Season with salt to taste.

Ladle soup into bowls. Garnish with avocado and a squeeze of lime juice.

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  • Reply tinywhitecottage June 27, 2013 at 9:42 am

    I would love this soup. I am going to make it. Love the quick charring method for the corn! :)

  • Reply Crista June 27, 2013 at 10:06 am

    this soup looks amazing. i’ll for sure make it. pinning for a later date :)

  • Reply Amber Day Hicks June 27, 2013 at 11:49 am

    Looks Delish!

  • Reply TheSurrenderedLife June 27, 2013 at 12:15 pm

    This recipe looks delicious!! Can’t wait to try it!!

  • Reply Cooking Madly June 27, 2013 at 6:47 pm

    This sounds delicious! I’m definitely cooking it soon, and also going to try to make that habanbero mango butter tonight for with some corn I’m making. As always, your recipe looks amazing.

    • Reply Lattes and Leggings June 27, 2013 at 7:22 pm

      Thanks! I think the butter recipe is on the Food network site.

    • Reply Lattes and Leggings June 27, 2013 at 7:25 pm

      Never mind. Just googled it. It’s food & wine. The recipe is on their site.

      • Reply Cooking Madly June 28, 2013 at 7:00 pm

        I adapted it to be chipotle mango butter, and it was amazing. Everyone raved about it. Thanks a ton!

  • Reply alisitaliankitchen June 27, 2013 at 11:55 pm

    My kind of soup! I love soups and stews and will surely make this one! Check out my recent post on Beet Stew on alisitialkitchen. I could eat soup every day!

  • Reply dieselsmoke June 28, 2013 at 1:17 am

    Sounds and looks delicious.

  • Reply A Spoonful of Healthy June 28, 2013 at 8:56 am

    Reblogged this on A Spoonful of Healthy and commented:
    This looks soooo delicious!!!

  • Reply More Food, Please June 28, 2013 at 3:15 pm

    This chowder looks so hearty and delicious! I will try out this recipe!

  • Reply LFFL July 4, 2013 at 6:41 pm

    Looks like you have a great camera. I need to get one.

  • Reply Roasted Paprika Corn - Can't Stay Out Of The Kitchen July 8, 2013 at 10:37 pm

    […] Habanero, Charred Corn, and Sweet Potato Chowder […]

  • Reply Charred Corn and Sweet Potato Chowder | A Nerd Cooks September 12, 2013 at 10:06 am

    […] recipe comes from the blog Lattes and Leggings, and was adapted slightly based on what I could find at my local Walmart.  I also doubled the […]

  • Reply ecologenna February 14, 2014 at 10:17 pm

    I made this tonight- so. good. I made it just as written except I added 1/4 teaspoon of ground chipotle pepper for a little extra spice and smoky flavor. I made it with a salad and served as a main dish for some friends- every friend went back for seconds.
    A keeper… thanks so much!

    • Reply Lattes and Leggings February 15, 2014 at 8:02 am

      So glad you enjoyed the soup! Love your idea of adding chipotle. I might have to try it that way next time :)

  • Reply The pasta, the cake, and the diner | Daily Diary of a Social Eater February 14, 2014 at 11:19 pm

    […] was actually healthy and awesome; I made this–> Habanero, Charred Corn, and Sweet Potato Chowder <– as written with a salad and it was pretty goddamn great. My friends and I were all […]

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