Description
Discover the deliciousness of Creamy Jalapeño Corn Chowder, a perfect blend of comfort and spice. This hearty dish features sweet corn, zesty jalapeños, and a smooth, creamy base that warms you from within. Ideal for family dinners, game nights, or a quick lunch, it’s easy to prepare and sure to impress.
Ingredients
4 cups fresh or frozen sweet corn kernels
1 medium onion, diced
2 cloves garlic, minced
2 medium jalapeños, chopped (remove seeds for less heat)
1 large Yukon gold potato, peeled and diced
4 cups vegetable broth
1 cup heavy cream (or coconut cream for a dairy-free option)
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
2. Stir in the minced garlic and chopped jalapeños. Cook for an additional 2-3 minutes, until fragrant.
3. Add the diced potato and corn kernels to the pot. Stir to combine everything well.
4. Slowly pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
5. Using an immersion blender, carefully purée the chowder until it reaches your desired creaminess. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
6. Stir in the heavy cream (or coconut cream), smoked paprika, and ground cumin. Let it simmer for another 5-10 minutes to meld the flavors. Season with salt and pepper to taste.
7. Ladle the chowder into bowls, and garnish with fresh cilantro and a squeeze of lime. Enjoy your creamy and spicy treat!
Notes
For a smokier flavor, consider adding a dash of chipotle powder. You can also top the chowder with shredded cheese, diced avocado, or crushed tortilla chips for added texture and taste.