Mango Pineapple Habanero Sweet Corn Chowder

Creamy, hot and spicy chowder with bright and fresh flavors.

Serving Size: Serves 4

3 cobs of corn

2 medium Yukon Gold or Russet potatoes, cut into small cubes

½ yellow bell pepper, cubed

½ white yellow onion

2 cloves garlic

1 cup milk, 1 cup heavy cream

1 cup vegetable stock or water

2 tablespoons butter

2 tablespoons all-purpose flour

chopped parsley (optional)

Blake Hill’s Mango Pineapple Habanero Spicy Chili Jam



In medium stock pot, add butter, onion and garlic and cook over medium heat, stirring occasionally for 3 minutes


Add flour and stir, making sure all the butter has been absorbed into the flour. Cook, stirring, for 2-3 minutes. This is called roux, a mixture used to thicken soups and sauces


Slowly add milk while whisking constantly, then add heavy cream and vegetable stock, whisking until all roux has been dissolved


Remove corn from the cob and add to the chowder mixture along with the potatoes and yellow bell pepper


Lower heat and simmer for 20 minutes or until potatoes are soft, stirring occasionally


Stir in Jam, season with salt and pepper, garnish with chopped parsley and Enjoy!

Mango Pineapple Habanero Sweet Corn Chowder

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