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When it comes to comfort food, few dishes can rival the creamy, savory goodness of a well-prepared corn chowder. This Creamy Jalapeño Corn Chowder is a delightful twist on a classic recipe, blending the sweetness of corn with the kick of jalapeño for a dining experience that is both rich and refreshing. This chowder is not just a meal; it's an experience that resonates with warmth and satisfaction, whether enjoyed on a chilly evening or served at a festive gathering.

Creamy Jalapeño Corn Chowder

Discover the deliciousness of Creamy Jalapeño Corn Chowder, a modern twist on a classic comfort food! This recipe combines sweet corn with a spicy kick from jalapeños, creating a rich and satisfying dish perfect for chilly evenings or festive gatherings. Learn to make this cozy chowder from scratch with essential cooking techniques and tips to elevate the flavors. Ideal as an appetizer, main dish, or side, this chowder is a versatile crowd-pleaser that can easily be tailored to your taste and dietary needs. Enjoy a bowl of warmth and flavor that celebrates both tradition and innovation in every sip!

Ingredients
  

4 cups fresh or frozen corn kernels

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1-2 jalapeños, seeds removed and finely chopped (adjust for spice level)

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and chopped jalapeños, cooking for an additional 2 minutes until fragrant.

    Add Potatoes and Spices: Add the diced potatoes, smoked paprika, and ground cumin to the pot. Stir to coat the potatoes in the spices and cook for another 2-3 minutes.

      Pour in Broth: Add the vegetable broth to the pot and bring it to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and cook for about 15-20 minutes, or until the potatoes are tender.

        Incorporate Corn: Stir in the corn kernels and cook for another 5 minutes until heated through.

          Blend for Creaminess: Using an immersion blender, blend the chowder until smooth, leaving a few chunky pieces for texture. If using a regular blender, transfer portions of the chowder to a blender and blend, then return to the pot.

            Add Cream: Lower the heat to low, and stir in the heavy cream (or coconut cream). Allow the chowder to heat gently for another 5 minutes. Season with salt and pepper to taste.

              Serve: Ladle the chowder into bowls, garnish with chopped cilantro, and serve with lime wedges on the side for a fresh zing.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings