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creamy jalapeno corn chowder recipe
Ben Carraoli

Creamy Jalapeno Corn Chowder Recipe

I recently made this Creamy Jalapeño Corn Chowder, and wow — it’s now a staple in my kitchen! I love recipes that are quick, rich in flavor, and a little spicy, and this one checks all the boxes. It's perfect for cozy evenings or even as a light lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Calories: 273
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil – Helps sauté the vegetables gently and enhances flavor.
  • 1 medium white onion diced – Adds depth and a slightly sweet base.
  • 2 stalks celery diced – Offers crunch and a classic soup flavor.
  • 1/4 cup butter – Gives the chowder that rich and silky base.
  • 1/4 cup flour – Thickens the soup beautifully when mixed with butter.
  • 2 cups chicken broth or vegetable broth – The savory liquid foundation.
  • 2 cups whole milk – Makes it creamy and smooth.
  • 2 large Russet potatoes peeled and diced – Adds heartiness and texture.
  • 2 jalapeños diced – Bring the perfect amount of heat. Adjust to taste!
  • 2 sprigs fresh thyme chopped – Offers an earthy, herbal aroma.
  • 1 tsp garlic minced – Enhances the overall flavor.
  • 1½ tsp salt – Essential for seasoning.
  • ½ tsp pepper – A mild touch of spice to balance everything.
  • ⅛ tsp smoked paprika – Adds a warm smoky flavor.
  • 2 15.25 oz cans of yellow corn, drained – Sweetness and crunch; use fresh or frozen if preferred.
  • ½ cup heavy cream – For that creamy finish.
  • Garnish: Crumbled bacon shredded cheddar cheese, chopped chives – All optional, but highly recommended.

Method
 

  1. Start by heating olive oil in a large soup pot over medium heat. Add in your chopped onions and celery. Stir them occasionally and cook until the onion becomes soft and translucent. This usually takes around 5–8 minutes and creates the savory base of the chowder.
  2. Now, melt the butter right into the same pot with the softened vegetables. Sprinkle the flour over them and stir everything well until it forms a paste. This roux is what gives your chowder its thick and creamy consistency, so don’t skip this part!
  3. Turn the heat up to high and pour in the chicken broth and milk. Add the diced potatoes, chopped jalapeños, thyme, garlic, salt, pepper, and a touch of smoked paprika. Bring everything to a gentle boil, then lower the heat to simmer. Cover the pot and cook for about 8–10 minutes until the potatoes are fork-tender.
  4. Once the potatoes are soft, stir in the corn and heavy cream. The corn adds sweetness while the cream enhances the silky texture. Give it a good mix to combine all the flavors.
  5. Scoop out about 3 cups of the soup and transfer it to a high-speed blender. Blend until smooth, then pour it back into the soup pot. This step makes the chowder extra creamy while still keeping some texture from the potatoes and corn.
  6. Let the soup simmer again for a few more minutes. Taste and adjust seasoning if needed. Serve in warm bowls and top with bacon, cheddar, chives, or even extra jalapeños for more heat.