Jalapeno Corn Chowder
This Jalapeno Corn Chowder is ultra creamy and packed with flavor! It merges the sweet corn with spicy jalapenos for a comforting soup!
Equipment
- Large Pot or Dutch Oven
Ingredients
- 6 slices Bacon
- 1 Yellow Onion, (chopped)
- 1 stalk Celery, (sliced)
- 2 Poblano Peppers, (diced)
- 2 Jalapenos, (seeds removed and sliced)
- 4 ears Corn, (3 cups of frozen corn OR 2 15 oz canned corn, drained)
- 1 1/2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- 1 tsp Kosher Salt, (more or less as desired)
- 1/2 tsp Black Pepper
- 3 cloves Garlic, (diced)
- 3 sprigs Fresh Thyme, (diced)
- 2 large Russet Potatoes, (skin removed and cut into chunks)
- 1/2 cup Salted Butter
- 1/4 cup All Purpose Flour
- 3 cups Chicken Broth
- 1 1/2 cups Heavy Cream
- 1 cup Sharp Cheddar Cheese
- 1 tbsp Honey
Instructions
- If using fresh corn, remove the corn kerns from the cob and set aside.
- Add bacon to a large pot or dutch oven over medium low heat. Allow the bacon grease to render and crisp up, about 8-10 minutes. Increase the heat to medium and add onion, celery, poblano peppers, and corn and season with garlic powder, smoked paprika, cayenne pepper, onion powder, kosher salt, and black pepper.
- Continue to cook for 5-7 minutes, until the vegetables become tender. Add garlic, thyme, potatoes, and butter. Continue to cook for an additional 3-4 minutes, until the butter is fully melted, then add flour and stir until incorporated.
- Pour in chicken broth and bring to a boil. Cover with a lid and reduce heat to low and simmer for 20 minutes, until the potatoes are fork tender, stirring occasionally so that the bottom of the pot doesn't burn. Once the potatoes are soft, add about 1/2 of the soup to a food processor or use an immersion blender to blend the soup until smooth.
- Pour the soup back into the pot and add heavy cream, shredded cheddar cheese, and honey. Continue to cook until the soup has melted, about 5 minutes. Taste for salt and adjust as desired. Garnish with chives, sour cream, cilantro, and sliced fresh jalapenos.
Notes
- If you have any leftover chicken or rotisserie chicken, you can chop it up and add it to the soup. I personally LOVE using my smoked chicken recipe to add in.
- I prefer to use fresh corn when it's in season (summer), however, you can make this jalapeno corn chowder year round by using frozen (about 3 cups, no need to thaw) or 2 15 oz canned corn (drained) instead.
- Avoid adding too much heat. Taste as you go. Rule of thumb - you can always add more but it's hard to take away when it comes to cooking.
- For an ultra creamy soup, add about 4 oz cream cheese to make this ultra rich and hearty.
- Dairy Free option - you can swap out heavy cream for coconut milk. Cheddar cheese and butter are both low in lactose, but if you're sensitive to dairy, you can omit the cheese entirely and use 2-3 tbsps olive oil instead of butter.
- Gluten Free option - use cornstarch instead of flour.
- Vegetarian option - Omit the bacon to make this dish vegetarian.
- Adjust heat level -by adding red pepper flakes, additional jalapenos, and/or cayenne pepper. Taste as you go and adjust accordingly.
- Use sweet potatoes instead of russets for a sweet take on the soup!
Nutrition
Calories: 672kcal, Carbohydrates: 39g, Protein: 14g, Fat: 53g, Saturated Fat: 30g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 144mg, Sodium: 1243mg, Potassium: 822mg, Fiber: 3g, Sugar: 10g, Vitamin A: 1772IU, Vitamin C: 49mg, Calcium: 224mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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