Creamy Jalapeño Corn Chowder: A Cozy, Spicy Comfort Bowl

Discover the rich flavors of Creamy Jalapeño Corn Chowder, a quick and customizable dish perfect for any weeknight dinner.

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Prep Time 10

Cook Time 40

Resting Time 2

Total Time 52

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chowder Base

2 cups Fresh Corn Kernels Frozen corn can be used.
2 cups Diced Yukon Gold Potatoes Sweet potatoes can be substituted.
1 medium Onion Finely chopped
2 cloves Garlic Minced
2 medium Jalapeños Seeds can be removed.
4 cups Low-Sodium Chicken or Vegetable Broth
2 tablespoons Unsalted Butter Use olive oil as a substitute if preferred.

For Creaminess and Flavor

1 cup Heavy Cream Can be replaced with coconut milk or oat cream.
1 teaspoon Smoked Paprika
1 teaspoon Ground Cumin
Salt To taste
Black Pepper To taste

For the Finishing Touch

2 tablespoons Fresh Chives Optional for garnish.

Equipment

heavy-bottomed pot

Method

Cooking Steps

Heat a heavy-bottomed pot over medium heat, melt butter and sauté onion until translucent.
Add minced garlic and sliced jalapeños, cooking for an additional minute until fragrant.
Add diced potatoes and corn kernels, pour in broth, and bring to a gentle simmer. Cover and cook for about 20 minutes.
Stir in heavy cream, smoked paprika, ground cumin, salt, and black pepper, warming gently for about 5 minutes.
Puree half of the chowder using an immersion blender or in batches in a blender for a smooth texture.
Allow chowder to rest for 2 minutes, then ladle into bowls and garnish with chives.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 550mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Serve with crusty sourdough bread or fresh green beans for a complete meal.

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