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If you’re in search of a dish that encapsulates comfort and warmth, look no further than creamy jalapeño corn chowder. This luscious soup combines the sweetness of fresh corn with the kick of spicy jalapeños, creating a harmonious balance that tantalizes the taste buds. Each spoonful is a celebration of flavors and textures, making it a perfect choice for chilly evenings or as a satisfying meal any time of year.

Creamy Jalapeño Corn Chowder

Discover the ultimate comfort food with creamy jalapeño corn chowder! This deliciously rich soup combines the sweetness of fresh corn with the spicy kick of jalapeños, creating a perfect harmony of flavors. Easy to customize for dietary needs, you can make it dairy-free with coconut cream or adjust the spice level to suit your family’s taste. Perfect as a hearty meal on chilly nights, this chowder is sure to delight your taste buds and warm your heart.
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Ingredients
  

4 cups fresh or frozen corn kernels

1 medium onion, diced

2 cloves garlic, minced

2 medium jalapeños, seeds removed and finely chopped (adjust based on spice preference)

2 medium Yukon Gold potatoes, peeled and diced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 tablespoons olive oil

Salt and pepper, to taste

Fresh cilantro or chives, for garnish

Optional: crumbled feta or queso fresco, for serving

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and chopped jalapeños, cooking for an additional 2-3 minutes until fragrant.

    Add Vegetables: Add the diced potatoes and corn kernels to the pot, stirring to mix well. Cook for another 2-3 minutes, allowing the vegetables to get slightly tender.

      Spice It Up: Sprinkle the smoked paprika and ground cumin into the mixture, and stir for about 1 minute to toast the spices and release their flavors.

        Pour in the Broth: Carefully add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.

          Blend for Creaminess: Using an immersion blender, blend the chowder until it reaches your desired level of creaminess, leaving some chunks of corn and potatoes for texture. If you don’t have an immersion blender, carefully transfer half of the chowder to a blender, blend until smooth, and return it to the pot.

            Stir in the Cream: Lower the heat and stir in the heavy cream (or coconut cream). Season with salt and pepper to taste. Allow the chowder to warm through without boiling for about 5 minutes.

              Serve: Ladle the chowder into bowls and garnish with fresh cilantro or chives. If desired, sprinkle crumbled feta or queso fresco on top for added flavor.

                Enjoy! Serve your creamy jalapeño corn chowder hot, and enjoy the warmth and richness that will surely satisfy your taste buds!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6