Jalapeño Corn Chowder

We cannot get enough of this Jalapeño Corn Chowder with soup season in full swing!

I’m not kidding, we’ve made this once a week for the last 5 weeks and still aren’t tired of it yet. ☺️

I’ve also been also making this Creamy Wild Rice Soup and Tomato Tortellini Soup like nobody’s business!

This creamy corn chowder is such a good go-to comforting dinner.

It’s filled with hearty russet potatoes, spicy fresh jalapeños, sweet corn and fresh thyme. You’ll love this Jalapeño Corn Chowder because it isn’t too rich, it’s an easy to make and is a great soup for a quick-fix weeknight dinner.

Ingredients you will need

• Olive oil
• White onion
• Celery
• Flour
• Butter
• Chicken broth (or vegetable broth)
• Whole Milk
• Corn (canned, frozen or fresh all work)
• Jalapeños
• Fresh thyme
• Russet Potatoes
• Garlic

How to make Creamy Corn Chowder

1. Sauté the onion and celery. Heat oil in a large pot over medium heat. Add the celery and onions and cook, stirring occasionally, until the onion has softened, abut 5-8 minutes.
2. Melt butter in the pan and sprinkle with flour. Stir or whisk to combine until vegetables are coated. Cook for a few minutes to get rid of the raw flour taste.

1. Turn the heat to high. Add in broth, milk, potatoes, jalapeños, thyme, garlic, salt, pepper and paprika. Bring this to a boil, then reduce heat to a gentle simmer and cover. Cook for ~8-10 minutes or until potatoes are tender but not mushy, stirring occasionally so nothing sticks to the bottom of your pot.
2. Add in corn and heavy cream. Stir to combine.
3. Blend some of the soup: Ladle 3 cups of the soup out of the pot and transfer to a high powdered blender (like a Vitamix). Blend until smooth and add back into the soup.
4. Allow soup to come back to a simmer. Taste and adjust seasonings, if necessary.
5. Ladle soup into bowls and garnish with bacon, cheddar cheese, chives, more jalapeños, etc.

Tips for making Jalapeño Corn Chowder

• Add in leftover rotisserie chicken or ham for a heartier soup.
• Omit paprika if preferred but we love the smoky flavor it adds to the soup.
• If fresh corn is in season I recommend using that (4-5 ears of corn is plenty). If not, frozen corn or canned corn do the trick.
• Blending a portion of the soup helps to create the creamy corn chowder we all love.
• You can use Yukon gold potatoes in place of Russet potatoes.

What to serve with Corn Chowder:

Sweet Dinner Rolls

Pull Apart Garlic Bread

Fall Panzanella Salad

Garlic Bread Bites

Kale Blueberry Salad

the goods

Large pot or Dutch Oven

Buy Now →

Blender

Buy Now →

Creamy Jalapeño Corn Chowder

This creamy corn chowder is spicy, loaded with sweet corn and is a perfect year-round soup! It's always nice to have a quick-fix weeknight soup on hand! Serve it up with bacon and cheese!

5 from 7 votes

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 people

Calories: 273kcal

Author: Tawnie Graham of Kroll’s Korner

Ingredients

• ▢ 2 Tbsp. olive oil
• ▢ 1 medium white onion, diced
• ▢ 2 stalks celery, diced
• ▢ 1/4 cup butter
• ▢ 1/4 cup flour
• ▢ 2 cups chicken broth (or vegetable broth)
• ▢ 2 cups whole milk
• ▢ 2 large Russet potatoes, washed, peeled, small dice
• ▢ 2 jalapeños, diced
• ▢ 2 sprigs fresh thyme
• ▢ 1 tsp. garlic, minced
• ▢ 1 1/2 tsp. salt
• ▢ 1/2 tsp. pepper
• ▢ 1/8 tsp. smoked paprika
• ▢ 2 (15.25 oz. cans) yellow corn (can sub with fresh or frozen)
• ▢ 1/2 cup heavy cream
• ▢ garnish ideas: bacon, cheddar cheese, chives

Instructions

• Sauté the onion and celery: Heat oil in a large pot over medium heat. Add the celery and onions and cook, stirring occasionally, until the onion has softened, abut 5-8 minutes.
• Melt the butter in the pan and sprinkle with flour. Stir or whisk to combine until vegetables are coated. Cook for a few minutes to get rid of the raw flour taste.
• Turn the heat to high. Add in broth, milk, potatoes, jalapeños, thyme, garlic, salt, pepper and paprika. Bring this to a boil, then reduce heat to a gentle simmer and cover. Cook for ~8-10 minutes or until potatoes are tender but not mushy, stirring occasionally so nothing sticks to the bottom of your pot.
• Add in corn and heavy cream. Stir to combine.
• Blend some of the soup: Ladle 3 cups of the soup out of the pot and transfer to a high powdered blender (like a Vitamix). Blend until smooth and add back into the soup.
• Allow soup to come back to a simmer. Taste and adjust seasonings, if necessary. Ladle soup into bowls and garnish with bacon, cheddar cheese, chives, more jalapeños, etc.

Video

Notes

Soup may thicken as it sits. When reheating leftovers, you may need to add in a little more milk. Leftovers are best reheated in a saucepan on the stove. 

 

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 35g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 649mg | Potassium: 778mg | Fiber: 3g | Sugar: 7g | Vitamin A: 585IU | Vitamin C: 10mg | Calcium: 149mg | Iron: 2mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

More about Tawnie