Spicy Jalapeno Corn Chowder
What’s great about this recipe
Spicy Jalapeno Corn Chowder is a delightful mix of flavors and textures that will warm your soul. This chowder combines the sweetness of corn with the kick of jalapenos, making it a perfect dish for any occasion. It’s not just delicious, but also comforting and satisfying. Whether you’re looking for a hearty meal or a side dish, this chowder has you covered.
How to make Spicy Jalapeno Corn Chowder
Ingredients:
- 4 cups corn (fresh or frozen)
- 1 medium onion, chopped
- 2 jalapenos, seeded and diced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Fresh cilantro for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and jalapenos, sautéing until the onion is translucent.
- Add the corn and stir for a few minutes until slightly tender.
- Pour in the vegetable broth and bring it to a simmer.
- Cook for about 10 minutes, then add heavy cream, garlic powder, smoked paprika, salt, and pepper.
- Use an immersion blender to blend some of the chowder for a creamy texture while leaving some corn whole for texture.
- Simmer for an additional 5-10 minutes.
- Serve hot, garnished with fresh cilantro.
How to serve Spicy Jalapeno Corn Chowder
Serve your chowder warm in bowls. You can pair it with crusty bread or tortilla chips for added crunch. This chowder also makes a great base for toppings like avocado, cheese, or fresh lime.
How to store Spicy Jalapeno Corn Chowder
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through. You may need to add a splash of broth or cream to maintain the desired consistency.
Tips to make Spicy Jalapeno Corn Chowder
- Adjust the spice level by adding more or fewer jalapenos based on your preference.
- For a vegan version, substitute heavy cream with coconut milk or a non-dairy alternative.
- To add more depth, try including spices like cumin or chili powder.
Variation
For a heartier chowder, consider adding diced potatoes or cooked bacon for extra flavor. You can also switch out the vegetable broth for chicken broth if that’s your preference.
FAQs
1. Can I make this chowder ahead of time?
Yes, you can prepare it in advance. Just reheat it before serving, and add any fresh garnishes just before serving.
2. Is this recipe gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free. However, always check labels when using store-bought products.
3. Can I freeze Spicy Jalapeno Corn Chowder?
Yes, you can freeze it for up to 3 months. Just remember to leave out any cream and add it in when reheating for a fresher taste.
Spicy Jalapeno Corn Chowder
Ingredients
Main ingredients
- 4 cups corn (fresh or frozen)
- 1 medium onion, chopped
- 2 jalapenos, seeded and diced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Fresh cilantro for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and jalapenos, sautéing until the onion is translucent.
- Add the corn and stir for a few minutes until slightly tender.
- Pour in the vegetable broth and bring it to a simmer.
Cooking
- Cook for about 10 minutes, then add heavy cream, garlic powder, smoked paprika, salt, and pepper.
- Use an immersion blender to blend some of the chowder for a creamy texture while leaving some corn whole for texture.
- Simmer for an additional 5-10 minutes.
Serving
- Serve hot, garnished with fresh cilantro.
