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!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings 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, chopped
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, drained (can sub with fresh or frozen)
1/2 cup heavy cream
garnish ideas: bacon, cheddar cheese, chives

US Customary - Metric

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.
2 Tbsp. olive oil, 1 medium white onion, diced, 2 stalks celery, diced
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.
1/4 cup butter, 1/4 cup flour
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 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, chopped, 1 tsp. garlic, minced, 1 1/2 tsp. salt, 1/2 tsp. pepper, 1/8 tsp. smoked paprika
Add in corn and heavy cream. Stir to combine.
2 (15.25 oz. cans) yellow corn, drained (can sub with fresh or frozen), 1/2 cup heavy cream
Blend some of the soup: Ladle 3 cups of the soup out of the pot and transfer to a high powered 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.
*Two jalapeños can be very spicy, use 1 jalapeño or less if desired for a less spicy soup.
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.

Nutrition