This Jalapeño Corn Chowder is a unique summer soup with a kick. The fresh corn gives the soup a pleasantly sweet flavor and perfectly compliments the spiciness of the jalapeños. Enjoy!
Jalapeño Corn Chowder
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Soup
Cuisine: Southwestern
Ingredients
- 2 tbsp butter, unsalted
- 2 jalapeños, finely chopped with some of the seeds
- 1 small white onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 1.5 cups fresh corn (cut off the cob)
- 1 medium potato, chopped into ½" cubes
- 4 cups water
- ¼ cup corn meal
- ¼ cup half and half
- ¼ tsp cayenne pepper
- Salt and Pepper to taste
Instructions
- In a medium pot on medium-high heat, saute the jalapeños, onion, carrots, celery, corn and potato in the butter for approximately 5 to 8 minutes (until the vegetables begin to brown slightly).
- Add water, cayenne pepper, salt, and pepper. Simmer for 40 minutes on low heat.
- Uncover pot and stir in corn meal. Continue stirring for about 5 minutes, while the soup thickens.
- Then stir in the half and half and remove from heat.
- Serve and enjoy!
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