Jalapeño Corn Chowder
This Jalapeño Corn Chowder combines sweet corn, subtle jalapeño heat, and rich cream for a hearty, comforting dish perfect for the whole family.
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.
Notes
Serve hot, accompanied by crusty bread or a side salad. You can add extra cilantro or hot sauce for more spice. Store in the refrigerator for up to 3 days or freeze for 2-3 months.