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Creamy Jalapeño Corn Chowder

Creamy Jalapeño Corn Chowder for Cozy Evenings at Home

Enjoy a comforting bowl of Creamy Jalapeño Corn Chowder, rich with sweet corn and smoky heat, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 minutes
Total Time 47 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 3 cups fresh or frozen corn kernels Fresh corn enhances sweetness.
  • 2 medium Yukon Gold potatoes Diced.
  • 1 medium onion Diced.
  • 3 cloves garlic Minced.
  • 1-2 jalapeños Seeded and finely chopped.
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream Substitute with coconut milk for dairy-free.
  • 2 tablespoons unsalted butter Or use olive oil.
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • to taste salt
  • to taste freshly ground black pepper
  • 1/4 cup fresh chives Chopped for garnish.

Equipment

  • Large heavy-bottomed pot

Method
 

Step-by-Step Instructions for Creamy Jalapeño Corn Chowder
  1. Heat a large pot over medium heat, add butter to melt, then sauté onion for 3-4 minutes until translucent.
  2. Mix in garlic and jalapeños, sauté for an additional minute.
  3. Add diced potatoes and corn, stirring for about 2 minutes to combine.
  4. Pour in the broth, stir gently, and bring to a simmer over high heat for about 5 minutes.
  5. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
  6. Blend half of the chowder until smooth, adding cream if desired.
  7. Return blended chowder to the pot, stir in cream, and cook over low heat, seasoning to taste.
  8. Let the chowder rest for 2 minutes before serving, garnished with chives.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat gently to maintain texture.

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