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Jalapeno Corn Chowder

A warm and creamy chowder with sweet corn and a spicy kick from jalapenos, perfect for chilly evenings or busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups fresh corn or canned
  • 1 medium onion diced
  • 2 jalapenos seeded and minced
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Blender or immersion blender
  • Knife and cutting board

Method
 

  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion and minced jalapenos and sauté until the onions are translucent, about 5 minutes.
  3. Stir in the corn and cook for 2 minutes to infuse its sweetness.
  4. Pour in the vegetable broth, increase heat to medium-high, and bring to a boil.
  5. Add garlic powder, salt, and pepper to taste, then reduce heat and simmer for 15 minutes.
  6. Use an immersion blender to puree part of the chowder until smooth, leaving some texture.
  7. Stir in the heavy cream and heat through for 2 to 3 minutes without boiling.
  8. Ladle the chowder into bowls, garnish with chopped cilantro, and serve hot.

Notes

Adjust jalapeno quantity based on your heat preference for a personalized kick.