Go Back
Chowder is more than just a dish; it is a culinary tradition that evokes warmth and nostalgia. Originating from the coastal regions of North America, chowders have a rich history linked to maritime communities. Traditionally, chowder was a fisherman's stew, utilizing the day’s catch and whatever vegetables were on hand, simmered together to create a filling and nutritious meal. Over the years, the definition of chowder has expanded, giving rise to numerous variations that reflect regional flavors and ingredients.

Jalapeno Popper Corn Chowder

Savor the warmth of Jalapeño Popper Corn Chowder, a delightful twist on classic comfort food. This creamy, cheesy chowder combines sweet corn with a spicy jalapeño kick, perfect for chilly nights or festive gatherings. With simple ingredients and easy steps, you'll create a dish that's sure to impress family and friends. Ready to warm up your dinner table? Click through to explore this delicious recipe and elevate your chowder game!
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh or frozen corn kernels

1 medium onion, diced

2 jalapeños, seeds removed and finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut milk

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

¼ cup cream cheese, softened

½ cup shredded cheddar cheese, plus extra for topping

2 tablespoons olive oil

Chopped fresh cilantro or green onions for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

    Stir in the minced garlic and chopped jalapeños, cooking for an additional 2-3 minutes until fragrant.

      Add the corn kernels, vegetable broth, smoked paprika, cumin, salt, and pepper to the pot. Bring to a simmer and let it cook for 10-15 minutes, allowing all the flavors to meld.

        Once the corn is tender, use an immersion blender to partially blend the chowder for a creamy texture while leaving some whole corn pieces for texture. If you don't have an immersion blender, you can transfer half of the chowder to a blender, blend until smooth, and then return it to the pot.

          Lower the heat and stir in the heavy cream (or coconut milk), cream cheese, and shredded cheddar cheese. Mix until the cheeses have melted and combined smoothly into the chowder.

            Taste and adjust seasoning with additional salt and pepper if needed. Let it simmer for another 5 minutes.

              Serve hot, garnished with extra shredded cheddar cheese, chopped cilantro, or green onions.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6