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Creamy Jalapeño Corn Chowder Recipe

Creamy Jalapeño Corn Chowder Recipe
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★★★★★

4.7 from 7 reviews

This Creamy Jalapeño Corn Chowder is a delightful and comforting soup that combines the natural sweetness of corn with the subtle heat of jalapeños, balanced by smoked paprika and cumin. It’s a perfect cozy meal for any day, rich and creamy, yet simple and quick to prepare, with an option to make it dairy-free using coconut cream.

Ingredients

Scale

Vegetables and Aromatics

  • 4 cups fresh or frozen sweet corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium jalapeños, chopped (remove seeds for less heat)
  • 1 large Yukon gold potato, peeled and diced

Liquids and Dairy

  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free option)

Spices and Oils

  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Garnishes

  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Sauté the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent, allowing the natural sweetness to develop.
  2. Add Garlic and Jalapeños: Stir in the minced garlic and chopped jalapeños. Cook for an additional 2-3 minutes until fragrant, releasing their flavors into the oil.
  3. Combine Ingredients: Add the diced potato and corn kernels to the pot. Stir everything together to mix the flavors evenly.
  4. Pour Broth and Simmer: Slowly pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, uncovered, for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Blend the Chowder: Using an immersion blender, carefully purée the chowder to your desired creaminess. For a chunkier texture, blend only half of the soup and leave the rest intact.
  6. Add Cream and Spices: Stir in the heavy cream or coconut cream, smoked paprika, and ground cumin. Let it simmer gently for another 5-10 minutes to meld the flavors together. Season with salt and pepper to taste.
  7. Serve: Ladle the chowder into bowls, garnish with fresh chopped cilantro and a squeeze of lime juice. Serve hot and enjoy the creamy, spicy goodness.

Notes

  • For a milder chowder, remove the seeds and membranes from the jalapeños before chopping.
  • You can use frozen corn if fresh corn is not available; just thaw before use.
  • To make this chowder vegan, substitute heavy cream with coconut cream and use a vegetable broth that is vegan-friendly.
  • The immersion blender allows control over the soup texture; alternatively, use a regular blender in batches carefully.
  • Adjust seasoning at the end to suit your taste preference.
  • Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 1 month.

Nutrition

Keywords: corn chowder, jalapeño soup, creamy soup, vegetarian chowder, easy soup recipe, spicy corn chowder, comfort food

Find it online: https://ellaeatsdaily.com/creamy-jalapeno-corn-chowder-recipe/