Creamy Corn and Jalapeño Chowder Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Creamy Corn and Jalapeño Chowder Recipe is a delightful blend of sweet corn and spicy jalapeños, creating a comforting and flavorful soup. Perfect for chilly days, this chowder is both satisfying and easy to prepare.

With simple ingredients and straightforward cooking techniques, this soup recipe can be customized with your favorite toppings, making it a versatile dish for any occasion.

Delicious Corn and Jalapeño Chowder

This chowder features fresh corn cooked in a creamy base with jalapeños for a kick. The recipe takes about 30 minutes from start to finish and serves 6 people.

Ingredients

4 cups fresh or frozen corn kernels
1 medium onion, diced
2 jalapeños, seeded and minced
2 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons butter
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
Chopped cilantro or green onions for garnish (optional)

Instructions

Prep the Ingredients: Dice the onion and mince the jalapeños.
Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and jalapeños, and sauté until the onion is translucent (about 3-4 minutes).
Add Corn and Broth: Stir in the corn and broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Blend the Chowder: Use an immersion blender to puree the chowder until smooth, or transfer it in batches to a blender. For a chunkier texture, leave some corn pieces intact.
Add Creaminess: Stir in the heavy cream and heat gently over low heat without boiling. Adjust seasoning with salt, pepper, and smoked paprika if using.
Serve: Ladle the chowder into bowls and garnish with chopped cilantro or green onions if desired. Enjoy hot!