Jalapeno Corn Chowder

30 Minutes

The beauty of this chowder is in the harmonious blending of flavors. By allowing the corn, carrots, and onions to simmer gently in a veggie broth, the flavors meld beautifully. This slow cooking process ensures that every spoonful of the chowder is an explosion of taste and warmth.

The finishing touch to this comforting soup is the addition of heavy whipping cream. It lends the chowder a luxurious thickness, making every mouthful creamy and dreamy. When you indulge in a bowl of Jalapeño Corn Chowder, it feels like a comforting embrace—a combination of warmth, spice, and creaminess that makes the colder weather seem so much more inviting.

FOR THIS RECIPE

You can replace the heavy whipping cream for a plant based one. My two favorite brands that make the best dairy free heavy whipping cream are Silk and Califia. You can find them at Wholefoods, Publix and Shop Rite.

Feel free to add more or less jalapeños, I used roasted jalapeños in my recipe and it added so much depth of flavor. You can simply roast them in the oven or air fryer at 400F for 10 mins. Please do not use pickled jalapeños for this recipe.

To make this soup more like a chowder, blend 1 cup of the soup using an immersion blender. This will give you the best results and also a great creamy soup.

Boston Corn Chowder

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• Author: Sweta Patel
• Total Time: 30

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Ingredients

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• 2 tbsp butter
• 2 tbsp olive oil
• 3 cups corn
• 1  onion chopped
• 1 potato diced
• 2 jalapeno minced
• 1 carrots diced
• 1 tbsp garlic minced
• 2&½ cups veggie broth
• ½ cup heavy whipping cream 
• ½ tsp salt & pepper 

Addtional Garnishes

• sharp yellow cheddar cheese
• scallions or chives 

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Instructions

1. In large pot, heat up butter and olive oil. Add chopped onions, carrots, potatos and jalapenos. Cook this for 3-4 mins. Next add the corn and all the spices along with the veggie broth. Bring to a boil.
2. Next add the heavy whipping cream and give everything a good stir. Cover the pot with lid, lower the heat and bring everything to a simmer, about 7-10 mins.
3. Remove 1 cup of the chowder and add to a blender; blend until smooth, add this back into the pot with the remaing chowder. Give everything a good stir and serve. Enjoy!

Notes

• If you don’t have fresh corn, use canned sweet corn over frozen.
• You can add bacon to this if you like.

• Prep Time: 15
• Cook Time: 15
• Category: Appetizer, Soup
• Cuisine: American

Keywords: corn chowder, corn soup, soup