Jalapeño Corn Chowder

Soups & Stews  |  Published Dec 8, 2020  |  Updated Dec 8, 2020  |  By Tawnie

creamy corn chowder in a white bowl

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!

a ladle scooping out corn chowder from a large pot

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

ingredients needed to make corn chowder in small glass bowls
  • Chicken broth (or vegetable broth)
  • Whole Milk; you can use 2% or skim if you prefer, we just love the richness whole milk provides
  • Corn (canned, frozen or fresh all work)
  • Jalapeños: remove the flesh and seeds if you don’t like it too spicy!

Step by Step Directions

step by step photos of 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 until the onion has softened.
  2. Melt butter in the pan and sprinkle with flour. Stir or whisk to combine until vegetables are coated.
  3. Add in broth, milk, potatoes, jalapeños, thyme, garlic, salt, pepper and paprika. Cook until potatoes are tender
  4. Add in corn and heavy cream. Stir to combine.
  5. Blend some of the soup: Ladle some of the soup out of the pot and transfer to a high powdered blender.
  6. Allow soup to come back to a simmer. Taste and adjust seasonings, if necessary.
  7. Ladle soup into bowls and garnish with bacon, cheddar cheese, chives, more jalapeños, etc.
a bowl of Jalapeño Corn Chowder topped with bacon and cheese and a hands holding the bowl

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.

Which do you purchase more often?

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

a bowl of Jalapeño Corn Chowder topped with bacon and cheese and a hands holding the bowl
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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!
4.89 from 9 reviews
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 273kcal

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
TEXT INGREDIENTS

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. 
 
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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

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Ashley
6 months ago

Huge hit with me and my husband! Just wondering if there is an instant pot version?

Kechi
8 months ago

This corn chowder looks so cozy! I want it tomorrow for lunch; will love to serve it with a slice of cornbread.

veenaazmanov
8 months ago

Delicious combination and creamy texture takes this to another level of goodness. Best Dinner option too.

Tara
8 months ago

Oh yum! What a wonderful combination of flavors in this chowder. I love the sliced jalapeños on top.

Marlynn
8 months ago

Corn chowder is one of my favorite foods in the whole world, and I love your addition of jalapeno in this! So flavorful and satisfying!

Anjali
8 months ago

This recipe is so hearty and comforting! I love how easy it was to make too – it was a total crowd pleaser!

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