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4.8 from 135 votes

Creamy Jalapeño Corn Chowder

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 people
Calories: 273 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add in corn and heavy cream. Stir to combine.
  5. 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.
  6. 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

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

% 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.