Creamy Jalapeño Corn Chowder
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Calories
273 kcal
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Course
Main Course
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Cuisine
American
Creamy Jalapeño Corn Chowder
Description
This chowder starts by sautéing onions and celery until tender, forming a flavor base. A butter and flour roux is created and cooked to remove raw flour taste, then combined with chicken or vegetable broth and milk. Diced russet potatoes and chopped jalapeños cook until tender within this creamy liquid, accompanied by fresh thyme, garlic, salt, pepper, and smoked paprika for subtle smokiness.
Corn is added along with heavy cream to finish, adding sweetness and richness. Part of the soup is blended to thicken the texture while leaving some kernels whole for body. The result is a creamy chowder with a mild, gentle heat balanced by the corn's sweetness and smoky undertones.
Serve hot, garnished with bacon, cheddar cheese, or chives if desired. This chowder can be adapted with leftover chicken or ham for added protein.
Reheating may thicken the soup, so add milk as needed to adjust consistency. Reducing the number of jalapeños adjusts spiciness. Using fresh corn in season improves flavor, but canned or frozen corn is suitable. Yukon gold potatoes may substitute for russets.
Ingredients
- 2 Tbsp. olive oil
- 1 medium onion white, diced
- 2 talks celery diced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth or vegetable broth
- 2 cups milk whole
- 2 large russet potato washed, peeled, small dice
- 2 jalapeño diced
- 2 prigs thyme fresh, chopped
- 1 tsp. garlic minced
- 1 1/2 tsp. salt
- 1/2 tsp. black 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
- Bacon garnish ideas
- cheddar cheese
- chive
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
- If soup thickens during storage, thin with additional milk when reheating on the stove.
- Adjust jalapeño quantity for preferred spice level; one jalapeño or less reduces heat.
- Add leftover rotisserie chicken or ham to increase heartiness if desired.
- Smoked paprika is optional but adds smoky depth to the chowder.
- Fresh corn improves flavor when in season; canned and frozen corn are acceptable substitutes.
- Partially blending the soup creates creamy chowder texture while retaining corn kernel texture.
- Yukon gold potatoes can replace russet for a creamier texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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