Go Back
–+ servings
Creamy Jalapeño Corn Chowder

Creamy Jalapeño Corn Chowder to Warm Your Soul

No ratings yet
This Creamy Jalapeño Corn Chowder is a delightful twist on comfort food, combining sweetness and smoky heat in a rich, velvety texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 minutes
Total Time 47 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 2 cups fresh or frozen corn kernels Fresh corn provides the best flavor.
  • 2 medium Yukon Gold potatoes Peeled and diced ½-inch.
  • 1 large onion Finely chopped.
  • 2 cloves garlic Minced.
  • 2 jalapeños Seeded and thinly sliced.
For the Liquid
  • 4 cups low-sodium chicken or vegetable broth Enhances overall taste.
For the Creaminess
  • 1 cup heavy cream Coconut milk can be used for dairy-free.
  • 2 tablespoons unsalted butter Can substitute with olive oil for a dairy-free option.
For the Flavor Boosters
  • 1 teaspoon smoked paprika Adds smokiness.
  • 0.5 teaspoon ground cumin
  • salt To taste.
  • freshly ground black pepper To taste.
For Garnishing
  • 2 tablespoons fresh chives Thinly sliced.

Equipment

  • Heavy-bottomed pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Heat a large heavy-bottomed pot over medium heat. Add unsalted butter and let it melt until foamy.
  2. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and sliced jalapeños, cooking for an additional minute.
  3. Introduce diced Yukon Gold potatoes and corn kernels to the pot. Add chicken or vegetable broth, smoked paprika, and ground cumin. Stir well, cover, and simmer for 20-25 minutes, or until the potatoes are fork-tender.
  4. Blend half of the chowder using an immersion blender until smooth, maintaining some chunks for heartiness.
  5. Return the blended mixture to the pot and stir in heavy cream over low heat. Allow to rest for 2 minutes to meld flavors.
  6. Taste and season with salt and freshly ground black pepper.
  7. Serve the chowder in bowls, garnished with fresh chives.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 8gFat: 28gSaturated Fat: 16gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days. Freeze portions for up to 2 months. Reheat gently on the stovetop over low heat.

Tried this recipe?

Let us know how it was!