Jalapeño Corn Chowder

Jalapeño Corn Chowder

There’s nothing quite like a bowl of chowder to warm your soul, and this Jalapeño Corn Chowder is here to do just that—with a little kick!

Perfect for cozy nights or impressing your friends at a casual dinner, this recipe is packed with sweet corn, creamy potatoes, and just the right amount of heat from fresh jalapeños.

It’s hearty, flavorful, and oh-so-easy to make.

Whether you’re a chowder newbie or a seasoned pro, this dish will have you coming back for seconds (and maybe thirds).

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Sauté the Aromatics
Start by cooking diced onions, celery, and jalapeños in a large pot with a bit of butter or oil. This step builds the flavor base, so let those veggies soften and get fragrant. Don’t forget to remove the seeds from the jalapeños if you want less heat!

2. Add the Potatoes and Broth
Toss in diced potatoes and pour in the broth. Let everything simmer until the potatoes are tender but not mushy. This is where the chowder starts to feel hearty and comforting.

3. Blend for Creaminess
Here’s a fun trick: scoop out about a cup of the soup (mostly potatoes and broth) and blend it until smooth. Stir it back into the pot for a creamy texture without heavy cream. Genius, right?

4. Stir in the Corn and Seasonings
Add fresh or frozen corn kernels, along with a pinch of smoked paprika, cumin, and salt. Let it all simmer together so the flavors meld into something magical.

5. Finish with a Touch of Cream
For that final touch of indulgence, stir in a splash of heavy cream or a dairy-free alternative. Taste and adjust the seasoning, then serve it up with your favorite toppings—think crispy bacon, shredded cheese, or extra jalapeño slices.

Pro Tips

• For extra smoky flavor, add a pinch of smoked paprika or a dash of liquid smoke.
• Make it vegan by using coconut cream instead of heavy cream and vegan butter.
• Want it spicier? Leave the jalapeño seeds in or add a pinch of cayenne pepper.
• Short on time? Use frozen diced potatoes and pre-chopped veggies to speed things up.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
• Reheating: Warm gently on the stove, adding a splash of broth or cream if it’s too thick.

Print Recipe

Jalapeño Corn Chowder

Cooking Method: Sauteing, Simmering Cuisine: American Favorites Courses: Main Courses, Soups & Stews

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 8 Calories: 320

Best Season: Suitable throughout the year

Dietary:

Gluten Free Vegetarian

Description

This Jalapeño Corn Chowder is a creamy, slightly spicy soup loaded with sweet corn, tender potatoes, and a hint of smoky flavor. It’s easy to make, customizable, and guaranteed to become a family favorite.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp butter or olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 jalapeños, seeded and finely chopped
• 4 cups diced potatoes
• 4 cups vegetable or chicken broth
• 3 cups fresh or frozen corn kernels
• 1 tsp smoked paprika
• ¹⁄₂ tsp ground cumin
• ¹⁄₂ cup heavy cream or coconut cream
• Salt and pepper, to taste
• Optional toppings: crispy bacon, shredded cheese, chopped cilantro, extra jalapeño slices

Instructions

1. Sauté the Aromatics:

   In a large pot, melt the butter over medium heat. Add the onion, celery, and jalapeños. Cook for 5-7 minutes, stirring occasionally, until softened.

2. Add Potatoes and Broth:

   Stir in the diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.

3. Blend for Creaminess:

   Scoop out about 1 cup of the soup (mostly potatoes and broth) and blend until smooth. Stir the blended mixture back into the pot.

4. Stir in Corn and Seasonings:

   Add the corn, smoked paprika, cumin, salt, and pepper. Simmer for another 5 minutes.

5. Finish with Cream:

   Stir in the heavy cream and heat through. Taste and adjust seasoning as needed.

6. Serve:

   Ladle into bowls and top with your favorite toppings.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 48g16%

Dietary Fiber 5g20%

Sugars 8g

Protein 7g15%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a thicker chowder, blend more of the soup or mash some potatoes directly in the pot.
• For a lighter version, skip the cream and use extra broth.
• Fresh corn is best, but frozen works perfectly in a pinch.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Jalapeño Corn Chowder, spicy corn chowder, easy soup recipe, creamy chowder, comfort food