When the weather turns chilly, there’s nothing I love more than a steaming bowl of soup. It fills the house with warmth and comfort, like a hug in a bowl. Pair this jalapeño corn chowder with crunchy tortilla chips or a side of warm, crusty bread, and you have yourself a cozy, heartwarming meal. I can’t think of a better way to unwind after a long day or to impress guests at a dinner party!
Today, I want to share my go-to recipe for jalapeño corn chowder. This heavenly dish combines the sweetness of corn, the creaminess of potatoes, and the perfect kick from jalapeños. Trust me, once you’ve made this, you’ll want to keep it in your regular rotation. It’s perfect for lunch or dinner, and ideal for meal prep.
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What is Jalapeño Corn Chowder Recipe?
Jalapeño corn chowder is a thick, creamy soup that balances sweet and spicy flavors in each spoonful. Made primarily from fresh corn and potatoes, this chowder often gets its kick from diced jalapeños, which you can adjust according to your heat preference. You can enjoy it as a substantial meal or a comforting appetizer.
What Does It Taste Like?
Imagine a warm hug on a cold day. That’s what this chowder tastes like! It’s rich and creamy from the milk and cheese, a bit sweet from the corn, and just spicy enough from the jalapeños to make it interesting without overwhelming your taste buds. It offers a delightful combination of textures, from the smoothness of the soup and the bite of the veggies.
Why This Recipe Works?
This recipe works so well because it utilizes simple, wholesome ingredients that complement each other beautifully. The creaminess of the chowder is balanced by the freshness of the corn and the savory depth of the sautéed onions. Plus, the spices elevate it to a comforting name on your dinner table, all while being easy to whip up even on the busiest of nights.
Ingredients
Here’s what you’ll need to create this mouthwatering dish:
– 2 medium russet potatoes, peeled and diced
– 1 Tbsp olive oil
– 1 Tbsp unsalted butter
– 1/2 tsp smoked paprika
– 1 large yellow onion, finely diced
– 1 Tbsp all-purpose flour
– 4 cups whole milk
– 1 lb fresh corn kernels, cut off the cob (or good quality frozen corn)
– 1-2 jalapeño peppers, finely diced (adjust based on your heat preference)
– 2 cups shredded cheese (I went with a Mexican cheese blend for mildness, but feel free to use sharp cheddar for more flavor)
– 1 tsp garlic powder
– Fresh cilantro, for garnish
How to Make Jalapeño Corn Chowder Recipe?
Making this chowder is straightforward and rewarding. Follow these steps, and you’ll have a delicious pot of soup ready in no time.
Step-by-Step Directions
Step 1: Prepare the Potatoes
Start by placing the diced potatoes in a medium saucepan and covering them with cold water. Toss in a teaspoon of salt. Bring the water to a boil, then reduce the heat and let it gently simmer until the potatoes are tender. I recommend checking them after about 10-15 minutes by poking one with a sharp knife. When they’re done, drain the potatoes and set them aside.
Step 2: Sauté the Vegetables
While the potatoes are cooking, get your heavy pot or Dutch oven heating over medium heat. Add the olive oil and butter. Once the butter is melted, stir in the smoked paprika until combined. Toss in the diced onion and sauté for around 3-4 minutes, stirring frequently, until they soften and turn translucent.
Step 3: Build the Base
Next, sprinkle in the flour, stirring constantly to combine. Cook for another minute—this prevents the flour from darkening. Slowly pour in the milk while continuously stirring. If you warm the milk briefly in the microwave first, it will blend in more seamlessly.
Step 4: Add the Good Stuff
Once the milk is fully mixed in, fold in the corn, drained potatoes, and diced jalapeños. Give everything a good stir and bring the chowder to a gentle boil. As it heats up, keep an eye on it; reducing the heat after it starts to bubble will keep it from sticking or burning.
Step 5: Season to Taste
Once it’s boiling, taste the chowder and add salt and pepper to your liking. Then, remove the pot from the heat and allow it to cool for about 10 minutes. This pause helps to avoid curdling the cheese.
Step 6: Finish Strong
Now, it’s time to add the cheesy goodness. Stir in your shredded cheese and watch as it melts into the soup, creating a rich and creamy texture. Make sure every last bit is blended in.
Step 7: Serve it Up
Serve your chowder hot, garnished with freshly chopped cilantro. If you can resist the temptation, try to let it cool for a minute before diving in!
Notes
– For a Creamier Texture: Blend a portion of the soup after it finishes cooking and return it back to the pot for a creamier consistency.
– Spice Control: If you’re unsure about heat, start with just one jalapeño; you can always add more later!
– Corn Tips: Fresh corn from the cob gives a lovely sweetness, but frozen corn works just as well in a pinch.
– Vegetarian Version: This recipe is vegetarian-friendly. Just ensure your cheese is rennet-free, if that matters to you.
– Add Depth: Throw in some spices like cumin or cayenne for an extra flavor kick!
Storage Tips
To store your leftover chowder, let it cool to room temperature before storing it in an airtight container. You can keep it in the fridge for 3-4 days. However, it’s worth noting that the texture may change a bit upon reheating, so add a splash of milk to reintroduce creaminess when warming it back up.
Nutrition Information
This chowder is a hearty option packed with nutrients. A typical serving is around 300 calories and provides a balanced mix of carbohydrates, protein, and healthy fats. With potatoes and corn, you’ll also benefit from fiber and vitamins.
Sides for Jalapeño Corn Chowder Recipe
Here are some great sides that pair perfectly with this chowder:
– Crusty Bread: A loaf of artisan bread for dipping is a must!
– Tortilla Chips: Crunchy chips bring an extra dimension.
– Simple Green Salad: Fresh greens with a light vinaigrette will balance out the richness.
– Garlic Bread: Perfect for soaking up the last drops of chowder.
– Grilled Cheese Sandwiches: Because who doesn’t love a classic pairing with soup?
What Are Some Alternative Choices to the Ingredients in Case They Are Not in Your Pantry?
– Potatoes: Sweet potatoes can be used for a sweeter, nutrient-packed alternative.
– Olive Oil: Avocado oil works wonderfully if you’re looking for a change.
– Milk: Almond milk or oat milk can replace whole milk for a dairy-free option.
– Cheese: Crumbled feta can provide a tangy twist instead of shredded cheese.
– Onions: Shallots can add a different flavor profile, ideal for a subtle onion taste.
Jalapeno Corn Chowder Recipe
Equipment
- large saucepan
- heavy-bottomed pot or Dutch oven
- knife
- stirring spoon
- Spoons
Ingredients
- Here’s what you’ll need to create this mouthwatering dish:
- – 2 medium russet potatoes peeled and diced
- – 1 Tbsp olive oil
- – 1 Tbsp unsalted butter
- – 1/2 tsp smoked paprika
- – 1 large yellow onion finely diced
- – 1 Tbsp all-purpose flour
- – 4 cups whole milk
- – 1 lb fresh corn kernels cut off the cob (or good quality frozen corn)
- – 1-2 jalapeño peppers finely diced (adjust based on your heat preference)
- – 2 cups shredded cheese I went with a Mexican cheese blend for mildness, but feel free to use sharp cheddar for more flavor
- – 1 tsp garlic powder
- – Fresh cilantro for garnish
Instructions
Step 1: Prepare the Potatoes
- Start by placing the diced potatoes in a medium saucepan and covering them with cold water. Toss in a teaspoon of salt. Bring the water to a boil, then reduce the heat and let it gently simmer until the potatoes are tender. I recommend checking them after about 10-15 minutes by poking one with a sharp knife. When they’re done, drain the potatoes and set them aside.
Step 2: Sauté the Vegetables
- While the potatoes are cooking, get your heavy pot or Dutch oven heating over medium heat. Add the olive oil and butter. Once the butter is melted, stir in the smoked paprika until combined. Toss in the diced onion and sauté for around 3-4 minutes, stirring frequently, until they soften and turn translucent.
Step 3: Build the Base
- Next, sprinkle in the flour, stirring constantly to combine. Cook for another minute—this prevents the flour from darkening. Slowly pour in the milk while continuously stirring. If you warm the milk briefly in the microwave first, it will blend in more seamlessly.
Step 4: Add the Good Stuff
- Once the milk is fully mixed in, fold in the corn, drained potatoes, and diced jalapeños. Give everything a good stir and bring the chowder to a gentle boil. As it heats up, keep an eye on it; reducing the heat after it starts to bubble will keep it from sticking or burning.
Step 5: Season to Taste
- Once it’s boiling, taste the chowder and add salt and pepper to your liking. Then, remove the pot from the heat and allow it to cool for about 10 minutes. This pause helps to avoid curdling the cheese.
Step 6: Finish Strong
- Now, it’s time to add the cheesy goodness. Stir in your shredded cheese and watch as it melts into the soup, creating a rich and creamy texture. Make sure every last bit is blended in.
Step 7: Serve it Up
- Serve your chowder hot, garnished with freshly chopped cilantro. If you can resist the temptation, try to let it cool for a minute before diving in!
Notes
FAQs
1. Can I make this chowder ahead of time?
Yes! It actually tastes even better when the flavors meld overnight. Just store it in the fridge and reheat it when ready to serve.
2. What can I do if the chowder is too thick?
No worries! Just stir in a little extra stock or milk to achieve your desired consistency.
3. Is this chowder freezable?
While you can freeze it, the texture may change slightly. If you plan to freeze, consider leaving the cheese out and adding it in after reheating.
4. How spicy is this chowder?
The spice level depends on the jalapeños used. Start mild, and remember, you can always add more if you’d like some heat!
5. Can I add other vegetables?
Absolutely! Spinach, bell peppers, or zucchini would all work well. Just be sure to sauté harder vegetables before adding them in.
Conclusion
In a nutshell, this jalapeño corn chowder recipe is a delightful dish that warms you from the inside out. It’s simple, satisfying, and sure to become a family favorite. Perfect for those cozy nights in or for impressing guests, it’s loaded with fresh flavors and a comforting vibe. So go ahead, gather your ingredients, and enjoy a hearty bowl of this delicious chowder!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more