Jalapeño Corn Chowder
What makes this recipe special
Jalapeño Corn Chowder brings together the sweet and earthy flavors of corn, the subtle heat of jalapeños, and the richness of cream. It’s a comforting dish that’s easy to make and perfect for any occasion. The delightful mix of textures and tastes makes it a hearty meal that can satisfy the whole family.
How to make Jalapeño Corn Chowder
Ingredients:
- 4 cups corn kernels
- 1 medium onion, diced
- 2 jalapeños, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh cilantro, chopped
Directions:
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and jalapeños; cook until soft.
- Stir in the corn, vegetable broth, salt, pepper, and smoked paprika; bring to a boil.
- Reduce heat and let it simmer for 20 minutes.
- Add the heavy cream and simmer for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
How to serve Jalapeño Corn Chowder
Serve the chowder hot, accompanied by crusty bread or a side salad for a complete meal. You can also add a sprinkle of extra cilantro or a dash of hot sauce for those who enjoy more spice.
How to store Jalapeño Corn Chowder
Allow the chowder to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To freeze, pour it into freezer-safe containers, and it will last for about 2-3 months. Thaw in the fridge before reheating.
Tips to make Jalapeño Corn Chowder
- Use fresh corn for the best flavor, but frozen corn works well too.
- Adjust the heat by adding more or fewer jalapeños based on your preference.
- For a smoky flavor, you can add a bit more smoked paprika or even some diced bacon if desired.
Variation
You can make a vegan version by substituting the heavy cream with coconut milk and using vegetable broth. This gives it a different but equally delicious flavor profile.
FAQs
Can I use canned corn instead of fresh?
Yes, you can use canned corn. Just drain and rinse it before adding it to the pot.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free.
How can I make this chowder spicier?
Add more jalapeños or even some diced serrano peppers for an extra kick. You can also mix in some cayenne pepper.
Jalapeño Corn Chowder
Ingredients
Main ingredients
- 4 cups corn kernels Fresh or frozen corn can be used.
- 1 medium onion, diced
- 2 jalapeños, diced Adjust quantity for desired heat.
- 4 cups vegetable broth
- 1 cup heavy cream For a vegan version, use coconut milk.
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika Can be adjusted for a smokier flavor.
- ¼ cup fresh cilantro, chopped For garnish.
Instructions
Cooking the chowder
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and jalapeños; cook until soft.
- Stir in the corn, vegetable broth, salt, pepper, and smoked paprika; bring to a boil.
- Reduce heat and let it simmer for 20 minutes.
- Add the heavy cream and simmer for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
