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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.

Ingredients

Scale

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

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