A day for soup

Today was rainy.  And cold.  And gross.

You know what that means!  It was also a day for soup!

I’ve only recently discovered a love of soup.  It coincided with my discovery of how easy it is to make soup.  Soup from a can just cannot measure up!

If you’ve looked at my “Recipes” page, you can tell I’ve been experimenting with soup recipes.

Tonight, I made another winner.

And ate it in a Panera bread bowl.  Mmm…


Loosely based off of this recipe from Cooking Light, I present to you:

Spicy Corn Chowder


  • 1 T. butter
  • 16 oz. frozen corn kernels
  • 32 oz. vegetable broth
  • 1 c. buttermilk
  • 2 T. cornstarch
  • 4 oz. neufchatel cheese (cream cheese works, too)
  • 5 Hungarian wax peppers, or other hot peppers of your choosing
  • Salt and pepper, to taste


  1. Roast whole peppers in oven at 425 degrees for 12 minutes, turning halfway through.  Set aside.
  2. When the peppers are cool enough to handle, cut off the tops and remove the seeds.  Chop peppers into bite-sized pieces.
  3. In a large pot, melt the butter over medium-high heat.  Add the corn, stock, buttermilk, and cornstarch.
  4. Bring to a boil, and boil for 3 minutes.
  5. Add the neufchatel cheese, peppers, salt and pepper.  Reduce heat to medium-low.  Stir until the neufchatel has completely melted.
  6. Enjoy!



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