RECIPE INDEX > Not-Too-Sweet Corn & Champagne® Mango Chowder

Champagne Mango Corn Chowder

Not-Too-Sweet Corn & Champagne® Mango Chowder

Published on June 14, 2021 • In Entrees, Soup

This is a creamy and delicious corn chowder with smoked mango and carrot pico. The lump snow crab adds a different and enticing texture.

Not-Too-Sweet Corn & Champagne® Mango Chowder

5 from 1 vote
Recipe by Chef John W. Sturdivant, Jr. for Ciruli Brothers Course: Soup, EntreeDifficulty: Intermediate


Cooking time



This is a creamy and delicious corn chowder with smoked mango and carrot pico. The lump snow crab adds a different and enticing texture.


  • Chowder
  • 2 Pints 2 Whole Milk

  • 1/2 Pint 1/2 Water

  • 1 Pint 1 Heavy Cream

  • 2 2 Whole Corn Kernels, fresh

  • 1 Can 1 Hominy; small can, drained

  • 1 Can 1 Sweet Corn; small can, drained

  • 2 2 Poblano Peppers, 1/2″ diced (may be fire roasted)

  • 2 2 Roast Red Bell Peppers, 1/2″ diced

  • 2 2 Chipotle Peppers, rough chopped

  • 1 1 White Onion, 1/2″ diced

  • 1 1 Carrot; peeled & 1/2″ diced

  • 3 Oz 3 Celery, rough 1/2″ diced

  • 2 Oz 2 Leek, rough chopped

  • 1 Oz 1 Garlic, rough chopped

  • 1 Tbsp 1 Garlic Powder

  • 1 Tbsp 1 Onion Powder

  • 2 Tbsp 2 Dry Spice Mix (oregano, thyme, sage, parsley, bay leave, red chili flakes)

  • 1 1 Snow Crab Cluster, cleaned & reserved

  • Smoked Mango-Carrot Pico
  • 3 Oz 3 Champagne® Mango, rinsed and fine diced

  • 1 Oz 1 Carrot; rinsed, peeled and fine diced

  • 1 Oz 1 Jalapeño, rinsed and fine diced

  • 1 Oz 1 Red Bell Pepper, rinsed and fine diced

  • Salt & Pepper, to taste


  • Chowder
  • In medium sauce pot, sauté fresh corn, poblanos, roasted red bell peppers, chipotle peppers, white onion, carrot, celery, garlic, and leek until onions are translucent.
  • On medium heat, add milk, water, heavy cream, dry spices, garlic and onion powders, and drained hominy and sweet corn. Simmer until just under boil, stirring consistently. Remove ¼ of the sautéed vegetables and purée. Place puréed vegetables back into soup.
  • Reduce to a low simmer and adjust seasoning to your liking.
  • Total cook time in sauce pot should be about 30 minutes, be careful not to scorch.
  • Smoked Mango-Carrot Pico
  • Place the fine diced mango and vegetables onto a shallow baking pan or pie tin. Lightly smoke in a smoker for approximately 15 minutes. Remove from smoker and set aside.
  • Season smoked items with a touch of salt and white pepper.
  • Plating Instructions
  • Spoon the aromatic chowder into soup bowl. Garnish the soup with 1tbs of smoked mango-carrot pico in the center. Top the mango pico with 1oz of delicious lump snow crab meat and enjoy.


  • Recipe created for Ciruli Brothers by Executive Chef John W. Sturdivant, Jr. of Austin, TX. Chef John has traveled the globe exploring food, flavors, and culture. For over 25 years, he has worked as an executive chef across multiple establishments, from casual to fine dining. He is particularly known for fresh and successful menu development in various Austin-based establishments that were consistently named among the top 3 restaurants in Austin by the Austin Chronicle while under his watch. He has been executive chef at the Skirvin Hilton Hotel and Horseshoe Bay Resort and Country Club, and he masterminded the menu and food preparation for former President Obama’s Roundtable Discussion in Austin back in 2014.

    Chef John and his wife Laney currently operate One People’s Kitchen where they craft native, campfire-style cooking with a focus on quality, fresh ingredients. On their free time, they devote their love for cooking and fellowship to Community First Village where they prepare homecooked meals for formerly homeless residents every week. They reside in Austin with their three children.

Did you make this recipe?

Follow us on Facebook


  1. rosalie nielsen says:

    love your mango

Leave a Comment

Your email address will not be published. Required fields are marked *