4.8 from 33 votes
Jalapeño Corn Chowder
A simple jalapeño corn chowder is a creamy soup that combines sweet corn with a little heat from the chiles. It makes an easy vegetarian meal any season of the year.
Prep Time
30 mins
Total Time
30 mins
Servings: 10 servings
Calories: 233 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 Russet potatoes, peeled and diced
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/2 tsp paprika, either sweet or smoked
- 1 large onion, diced
- 1 Tbsp all purpose flour
- 1 qt (4 cups) whole milk
- 1 lb raw corn kernels, sliced off the cob, or good quality frozen corn. No need to thaw first.
- 1-2 jalapeño peppers, cut in small dice or thinly sliced. Note: use according to your tolerance for heat.
- 2 cups shredded cheese. I used a Mexican cheese blend, but the flavor was mild. Use sharp cheddar for a more pronounced flavor, or any variety you love.
- fresh cilantro
Instructions
- Put the potatoes in a saucepan and cover with cold water, add a teaspoon of salt, and bring to a boil. Lower the heat and let boil until they are tender. Check with the tip of a sharp knife, or taste to test for doneness. Drain.
- Meanwhile heat the oil and butter in a heavy soup pot or Dutch oven. Stir in the paprika, and then the onions. Saute them until softened, 3-4 minutes, stirring constantly.
- Stir in the flour, and continue to cook for another minute. Don't let the flour brown. Stir constantly!
- Slowly add the milk, while stirring. I like to warm it in the microwave briefly first so it's slightly warm, this helps it blend in better, but that's optional. When the milk has been completely incorporated, add the corn. drained potatoes, and jalapeños. Stir well.
- Bring the soup up to a gentle boil, then turn the heat way down. Taste and add salt and pepper.
- Take the soup off the heat and let it cool for 10 minutes. Add the cheese and stir to melt completely. I do this so the heat of the soup doesn't curdle the cheese.
- Serve the soup garnished with cilantro.
Cup of Yum
Notes
- If you love cilantro you can add 1/3 cup chopped fresh cilantro to the soup just before serving.
- The soup is great the next day, just reheat leftovers gently on the stove or individual bowls in the microwave.
Nutrition Information
Calories
233kcal
(12%)
Carbohydrates
24g
(8%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
189mg
(8%)
Potassium
462mg
(13%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
475IU
(10%)
Vitamin C
8mg
(9%)
Calcium
241mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 233
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 189mg | 8% |
| Potassium | 462mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 241mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.