Creamy Jalapeño Corn Chowder Recipe

If you’re in the mood for something comforting with a little kick, this Creamy Jalapeño Corn Chowder will hit the spot! Packed with sweet corn, smoky jalapeños, and a creamy base, this dish is the perfect blend of rich flavors and subtle heat. Whether you’re serving it as a starter or a main course, this chowder is sure to become a family favorite.

Instructions

Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This usually takes about 5-6 minutes.
2. Remove the bacon and place it on a paper towel to drain, leaving the bacon fat in the pot. If there’s not enough fat, add a little olive oil for cooking the vegetables.

Step 2: Sauté the Vegetables

1. Add the diced onion and jalapeños to the pot with the bacon fat. Sauté them for about 4-5 minutes, until the onions are soft and translucent.
2. Add the minced garlic and sauté for another 30 seconds until fragrant.

Step 3: Add Potatoes and Corn

1. Stir in the diced potatoes and corn kernels. Mix well to coat the vegetables in the onion and jalapeño mixture.
2. Pour in the chicken broth, bringing the mixture to a simmer. Cook for about 15-20 minutes until the potatoes are tender when pierced with a fork.

Step 4: Blend and Add Cream

1. Once the potatoes are cooked, use an immersion blender to blend about half of the chowder, leaving some chunks for texture. If you don’t have an immersion blender, transfer half the soup to a blender, blend until smooth, and then return it to the pot.
2. Stir in the heavy cream and let the chowder simmer for another 5 minutes.
3. Add the smoked paprika, salt, and pepper to taste.

Step 5: Serve and Garnish

1. Ladle the creamy jalapeño corn chowder into bowls.
2. Top with crispy bacon, grated cheddar cheese, and a sprinkle of fresh cilantro if you like.
3. Serve with tortilla chips on the side for an extra crunch.

Tips for the Best Creamy Jalapeño Corn Chowder

• Adjust the Heat: For a spicier chowder, leave the seeds in the jalapeños or add a dash of cayenne pepper. If you prefer it milder, you can substitute jalapeños with green bell peppers.
• Smoked Paprika: This adds a subtle smoky flavor that complements the corn and jalapeños beautifully. If you don’t have it, regular paprika works too, but smoked is worth trying!
• Creaminess: For a lighter version, you can use milk or half-and-half instead of heavy cream. However, the heavy cream gives a rich, velvety texture that’s hard to beat.

Serving Suggestions

• Serve with bread: Pair this chowder with warm, crusty bread for a comforting meal.
• Top with avocado: A few slices of ripe avocado can add a creamy texture and complement the spicy kick.
• Garnish with fresh lime: A squeeze of lime juice brightens up the dish and balances the richness of the cream.

Variations

1. Chicken Jalapeño Corn Chowder

Add cooked, shredded chicken to the chowder for a heartier meal.

2. Vegetarian Version

Simply omit the bacon and use vegetable broth for a vegetarian-friendly version of this chowder.

3. Extra Veggies

Feel free to add other vegetables like zucchini, carrots, or red bell peppers for added nutrition and flavor.

FAQs

1. Can I make this chowder ahead of time?

Yes! The flavors of this chowder get even better as they sit. You can make it up to 2 days ahead of time and store it in an airtight container in the refrigerator.

2. Can I freeze jalapeño corn chowder?

Yes, you can freeze this chowder. However, if using heavy cream, the texture may change slightly upon reheating. For best results, freeze without the cream and add it when reheating.

3. How do I make this soup thicker?

If you prefer a thicker chowder, you can add more potatoes or blend more of the soup. You can also stir in a little extra cornstarch slurry (cornstarch mixed with water) if needed.

4. Can I use canned corn?

Yes, canned corn works well if fresh or frozen is unavailable. Just be sure to drain it before adding it to the chowder.

5. What’s the best way to reheat this chowder?

Reheat the chowder over medium-low heat on the stovetop, stirring occasionally. If it’s too thick, you can add a little more broth or cream to reach your desired consistency.

Conclusion

This Creamy Jalapeño Corn Chowder is the ultimate comfort food with a twist! The combination of sweet corn, creamy potatoes, and spicy jalapeños creates a perfect balance of flavors that will warm you up on a cool day. Whether you’re making it for a quick weeknight meal or to impress guests, this chowder is sure to be a hit.

Yield: 6

Creamy Jalapeño Corn Chowder Recipe

Print

If you're in the mood for something comforting with a little kick, this Creamy Jalapeño Corn Chowder will hit the spot! Packed with sweet corn, smoky jalapeños, and a creamy base, this dish is the perfect blend of rich flavors and subtle heat. Whether you’re serving it as a starter or a main course, this chowder is sure to become a family favorite.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2-3 jalapeños, seeded and diced (leave some seeds for extra heat)
• 4 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth (or vegetable broth)
• 1 cup heavy cream (or half-and-half)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup chopped green onions or cilantro (for garnish)
• 4 slices bacon, cooked and crumbled (optional, for topping)

Instructions

1. Sauté the Vegetables:
   In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and jalapeños, and sauté for 5-7 minutes until softened.
   Add the garlic and cook for another minute until fragrant.
   
2. Add Corn and Potatoes:
   Stir in the corn and diced potatoes. Cook for 2-3 minutes, stirring occasionally.
   
3. Add Broth and Simmer:
   Pour in the chicken broth and bring to a boil. Reduce the heat and let the mixture simmer for 15-20 minutes, or until the potatoes are tender.
   
4. Blend (Optional):
   For a creamier texture, use an immersion blender to blend half of the soup directly in the pot. You can also transfer half of the soup to a blender and pulse until smooth, then return it to the pot.
   
5. Stir in Cream and Seasonings:
   Stir in the heavy cream, smoked paprika, and cumin. Season the chowder with salt and pepper to taste. Let it simmer for another 5 minutes to thicken.
   
6. Serve:
   Ladle the chowder into bowls and top with shredded cheddar cheese, chopped green onions or cilantro, and crumbled bacon if desired.

Notes

Make it Spicier: Keep some seeds in the jalapeños for a hotter chowder or add a pinch of cayenne pepper.

Vegetarian Option: Use vegetable broth instead of chicken broth and skip the bacon topping for a vegetarian version.

Thicker Chowder: If you prefer a thicker chowder, mash some of the potatoes with a fork or add 1 tablespoon of cornstarch mixed with water to thicken the soup.