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Jalapeno Corn Chowder Recipe

Jalapeno Corn Chowder Recipe
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★★★★★

5 from 8 reviews

This Jalapeno Corn Chowder is a creamy, comforting soup featuring tender potatoes, sweet corn, and a spicy kick from fresh jalapeños. Perfect for those who love a bit of heat balanced with a smooth, rich texture. It’s easy to make with pantry staples and can be customized with toppings like bacon, cheddar cheese, and chives for added flavor.

Ingredients

Scale

Vegetables & Herbs

  • 1 medium white onion, diced
  • 2 stalks celery, diced
  • 2 large Russet potatoes, washed, peeled, and small diced
  • 2 jalapeños, diced (adjust to spice preference)
  • 2 sprigs fresh thyme, chopped
  • 1 tsp garlic, minced

Liquids & Dairy

  • 2 cups chicken broth (or vegetable broth)
  • 2 cups whole milk
  • 1/2 cup heavy cream

Fats & Thickeners

  • 2 Tbsp olive oil
  • 1/4 cup butter
  • 1/4 cup flour

Seasonings

  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp smoked paprika

Optional Garnishes

  • Bacon
  • Cheddar cheese
  • Chives

Instructions

  1. Sauté the Onion and Celery: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced celery and onion. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-8 minutes.
  2. Create the Roux: Melt 1/4 cup of butter in the pot and sprinkle 1/4 cup of flour over the vegetables. Stir continuously or whisk to coat everything evenly. Cook for a few minutes to eliminate the raw flour taste while forming a light roux.
  3. Add Liquids and Vegetables: Increase the heat to high and pour in 2 cups chicken or vegetable broth, 2 cups whole milk. Add the diced potatoes, jalapeños, chopped thyme, minced garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and 1/8 teaspoon smoked paprika. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cover the pot. Simmer for 8-10 minutes, stirring occasionally, until the potatoes are tender but still hold their shape.
  4. Incorporate Corn and Cream: Add 2 cans (15.25 oz each) of drained yellow corn and 1/2 cup heavy cream to the soup. Stir well to combine all ingredients evenly.
  5. Blend Part of the Soup: Using a ladle, remove about 3 cups of soup and transfer it to a high-powered blender. Blend until smooth and creamy, then return the blended portion to the pot. This step thickens the chowder while keeping some texture.
  6. Final Simmer and Seasoning: Allow the soup to return to a gentle simmer. Taste and adjust seasonings if needed. Serve hot, garnished with optional toppings like bacon, cheddar cheese, chives, or extra jalapeños for more heat.

Notes

  • The soup may thicken as it sits; add a splash of milk when reheating to loosen consistency.
  • Leftovers reheat best on the stovetop in a saucepan over medium heat.
  • Adjust jalapeño quantity to control spiciness; use fewer or deseeded peppers for milder flavor.
  • Add leftover rotisserie chicken or ham for a more hearty chowder.
  • Smoked paprika adds a smoky depth, but can be omitted if preferred.
  • Fresh corn in season (4-5 ears) can replace canned or frozen corn for optimal flavor.
  • Blending part of the soup creates a creamy chowder texture while preserving corn and potato chunks.
  • Yukon Gold potatoes can be substituted for Russets for a waxier texture.

Nutrition

Keywords: jalapeno corn chowder, spicy corn soup, creamy corn chowder, easy chowder recipe, jalapeno soup

Find it online: https://islawhite.com/jalapeno-corn-chowder-recipe/