Jalapeno Corn Chowder
Warm up your soul with this creamy and flavorful Jalapeño Corn Chowder, a perfect balance of sweet corn, hearty potatoes, and a spicy kick from fresh jalapeños. This hearty soup combines smoky paprika and earthy cumin to infuse the broth with bold, cozy flavors, while a swirl of heavy cream lends a velvety finish. Whether you use fresh, frozen, or canned corn, this chowder is easy to whip up in just 45 minutes. The partially blended texture creates the perfect harmony between creamy and chunky, making every spoonful satisfying. Garnish with shredded cheddar cheese and scallions for an indulgent touch, and pair it with crusty bread for a comforting meal. Ideal for a quick weeknight dinner or a weekend gathering, this jalapeño corn chowder is guaranteed to be the highlight of your table.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 medium Jalapenos, finely diced (seeds removed for less heat)
- 2 large Russet potatoes, peeled and diced
- 3 cups Sweet corn kernels (fresh, frozen, or canned; drained if canned)
- 4 cups Vegetable or chicken stock
- 1 cup Heavy cream
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Cheddar cheese (optional, for topping)
- 2 tablespoons Scallions, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat. Add the butter and olive oil to melt together.
Add the diced onion and sauté for about 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced jalapenos. Cook for another 2 minutes until fragrant.
Add the diced potatoes and sweet corn kernels to the pot. Stir well to combine.
Pour in the vegetable or chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
Use an immersion blender to blend about half of the chowder directly in the pot. This will create a creamy texture while still leaving some chunks for a hearty bite. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
Stir in the heavy cream, smoked paprika, ground cumin, salt, and black pepper. Let the chowder simmer for another 5 minutes to marry the flavors.
Taste and adjust seasoning if necessary.
Ladle the chowder into bowls and top with shredded cheese and chopped scallions, if desired, before serving.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 6498 mg | 283% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 50.1 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 618 mg | 48% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4737 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
