A delicious spicy version of a classic summer soup. Spicy Corn Chowder is an easy weeknight meal that can be thrown together in the crockpot, while still being nutritious.
Heat olive oil in a stock pot over medium-high heat. Add onion, cook for 1 minute, stirring frequently.
Add red pepper, celery, and zucchini. Stir in cayenne, chili powder, cumin, and a little salt. Cook for 3-4 minutes or until slightly softened, stirring often.
Add broth, corn (drained), and diced tomatoes (not drained). Bring to a boil, cover, turn heat to low. Simmer chowder for about 1 hour. Add salt to taste and another dash of cayenne if you like extra spice.
Squeeze 1 half of a lime into chowder. Serve in bowls garnished with jalapeño slices and lime wedges