Creamy Jalapeño Corn Chowder Recipe

Introduction

This creamy jalapeño corn chowder is a comforting and flavorful dish that balances sweet corn with a gentle kick of jalapeño heat. Rich and satisfying, it’s perfect for cozy dinners or anytime you crave a hearty soup with a touch of spice.

Ingredients

• 3 cups fresh or frozen corn kernels
• 2 medium Yukon Gold potatoes, peeled and diced ½-inch
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 jalapeños, seeded and thinly sliced (adjust to taste)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh chives, thinly sliced

Instructions

1. Step 1: Heat a large heavy-bottomed pot over medium heat. Add the butter and melt until it foams but does not brown. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the garlic and sliced jalapeños, cooking for another minute until fragrant.
2. Step 2: Pour in the broth, scraping any browned bits from the bottom of the pot. Stir in the corn kernels and diced potatoes. Bring to a gentle boil, then reduce to a simmer and cook for 12-15 minutes, until the potatoes are fork-tender and the corn looks bright.
3. Step 3: Add smoked paprika, cumin, salt, and pepper. Taste and adjust seasoning if needed. For a smoother texture, use an immersion blender to puree half the soup, leaving some kernels whole.
4. Step 4: Reduce heat to low, slowly whisk in the heavy cream, and heat through for 3-4 minutes without boiling to prevent the cream from separating.
5. Step 5: Turn off the heat and let the chowder rest for two minutes. Serve garnished with fresh chives and enjoy immediately. Optionally, add a squeeze of lime or a drizzle of extra cream at the table for brightness.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Adjust jalapeño quantity depending on your heat preference; keep some seeds for extra spice if desired.
• Add cooked bacon or smoked sausage for a meaty variation.
• Use sweet onions like Vidalia for a milder, sweeter base flavor.
• Leftover chowder can be thickened with a splash of broth when reheating if it becomes too thick.

Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If the chowder thickens upon cooling, add a little broth or water to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, canned corn can be used in a pinch. Drain it well and add it towards the end of cooking to preserve its texture.

How spicy is this chowder?

The heat level depends on how many jalapeño seeds you include and how many peppers you use. Removing seeds reduces heat, so adjust according to your preference.

Creamy Jalapeño Corn Chowder Recipe

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★★★★★

4.7 from 103 reviews

This Creamy Jalapeño Corn Chowder is a comforting and flavorful soup featuring sweet corn, tender Yukon Gold potatoes, and a subtle kick of heat from jalapeños. Enriched with butter and heavy cream, and seasoned with smoked paprika and cumin, this chowder offers a perfect balance of creaminess, earthiness, and brightness. It’s ideal for a cozy meal, garnished with fresh chives for a burst of fresh color and subtle oniony notes.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups fresh or frozen corn kernels
• 2 medium Yukon Gold potatoes, peeled and diced ½‑inch
• 1 large onion, finely chopped
• 2 cloves garlic, minced

Corn & Jalapeño Base

• 2 jalapeños, seeded and thinly sliced (adjust to taste)
• 4 cups low‑sodium chicken or vegetable broth

Dairy & Cream

• 1 cup heavy cream
• 2 tablespoons unsalted butter

Seasonings & Garnish

• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh chives, thinly sliced

Instructions

1. Preparing the Vegetables: Heat a large heavy-bottomed pot over medium heat. Add the butter and melt until it foams but does not brown. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and sliced jalapeños, cooking for another minute until fragrant. This builds the aromatic base for the chowder.
2. Cooking the Chowder Base: Pour the broth into the pot, scraping up any browned bits from the bottom to incorporate deep umami flavor. Add the corn kernels and diced potatoes, bringing the mixture to a gentle boil. Reduce to a simmer and cook for 12-15 minutes, until potatoes are fork-tender and corn is bright.
3. Seasoning: Stir in smoked paprika, cumin, salt, and freshly ground black pepper. Taste and adjust seasoning as needed, keeping in mind the cream will mellow the flavors slightly.
4. Blending (Optional): For a silkier texture, use an immersion blender to puree about half of the chowder, leaving some corn kernels whole to retain a nice texture.
5. Adding Cream: Reduce heat to low and slowly whisk in the heavy cream. Heat through gently for 3-4 minutes without allowing the mixture to boil, as boiling can cause the cream to separate.
6. Finishing Touches: Turn off the heat and let the chowder rest for two minutes to allow flavors to meld. Ladle into bowls and garnish with fresh chives. Optionally, add a squeeze of lime juice or an extra drizzle of cream at the table for brightness.

Notes

• Adjust the number of jalapeños according to your heat preference.
• Use fresh corn when in season for the best flavor, or frozen corn if not available.
• Blending half the soup is optional but creates a pleasing creamy yet chunky texture.
• Do not let the soup boil after adding cream to prevent curdling.
• This chowder can be made vegetarian by using vegetable broth instead of chicken broth.
• For a dairy-free version, substitute heavy cream and butter with coconut cream and dairy-free margarine.

Keywords: corn chowder, jalapeño soup, creamy soup, potato chowder, spicy corn soup, stovetop chowder