Spicy Jalapeno Corn Chowder
A delightful mix of sweet corn and spicy jalapenos, this chowder is perfect for any occasion, offering comfort and satisfaction.
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.
Notes
For a vegan version, substitute heavy cream with coconut milk or a non-dairy alternative. You can pair with crusty bread or tortilla chips. Store leftovers in an airtight container for up to 3-4 days.