Creamy Jalapeño Corn Chowder
User Reviews
4.8
135 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
6 people
-
Calories
273 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Jalapeño Corn Chowder
Report
This creamy corn chowder is spicy, loaded with sweet corn and is a perfect year-round soup! It's always nice to have a quick-fix weeknight soup on hand! Serve it up with bacon and cheese!
Share:
Ingredients
- 2 Tbsp. olive oil
- 1 medium white onion, diced
- 2 talks celery, diced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 2 large Russet potatoes, washed, peeled, small dice
- 2 jalapeños, diced*
- 2 prigs fresh thyme, chopped
- 1 tsp. garlic, minced
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/8 tsp. smoked paprika
- 2 (15.25 oz. cans) yellow corn, drained (can sub with fresh or frozen)
- 1/2 cup heavy cream
- garnish ideas: bacon, cheddar cheese, chives
Instructions
- Sauté the onion and celery: Heat oil in a large pot over medium heat. Add the celery and onions and cook, stirring occasionally, until the onion has softened, abut 5-8 minutes.
- Melt the butter in the pan and sprinkle with flour. Stir or whisk to combine until vegetables are coated. Cook for a few minutes to get rid of the raw flour taste.
- Turn the heat to high. Add in broth, milk, potatoes, jalapeños, thyme, garlic, salt, pepper and paprika. Bring this to a boil, then reduce heat to a gentle simmer and cover. Cook for ~8-10 minutes or until potatoes are tender but not mushy, stirring occasionally so nothing sticks to the bottom of your pot.
- Add in corn and heavy cream. Stir to combine.
- Blend some of the soup: Ladle 3 cups of the soup out of the pot and transfer to a high powered blender (like a Vitamix). Blend until smooth and add back into the soup.
- Allow soup to come back to a simmer. Taste and adjust seasonings, if necessary. Ladle soup into bowls and garnish with bacon, cheddar cheese, chives, more jalapeños, etc.
Notes
- Soup may thicken as it sits. When reheating leftovers, you may need to add in a little more milk.
- Leftovers are best reheated in a saucepan on the stove.
- *Two jalapeños can be very spicy, use 1 jalapeño or less if desired for a less spicy soup.
- Add in leftover rotisserie chicken or ham for a heartier soup.
- Omit paprika if preferred but we love the smoky flavor it adds to the soup.
- If fresh corn is in season I recommend using that (4-5 ears of corn is plenty). If not, frozen corn or canned corn do the trick.
- Blending a portion of the soup helps to create the creamy corn chowder we all love.
- You can use Yukon gold potatoes in place of Russet potatoes.
Nutrition Information
Show Details
Serving
1serving
Calories
273kcal
(14%)
Carbohydrates
35g
(12%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
36mg
(12%)
Sodium
649mg
(27%)
Potassium
778mg
(22%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
585IU
(12%)
Vitamin C
10mg
(11%)
Calcium
149mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 273kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 649mg | 27% |
| Potassium | 778mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
135 reviews
Excellent
Other Recipes
You'll Also Love
