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Chowder is a hearty soup or stew characterized by its creamy base and chunky ingredients. Traditionally, chowders are made with milk or cream and feature a variety of vegetables, meats, or seafood. The term "chowder" is believed to have originated from the French word "chaudière," which means cauldron—a nod to the pot in which this comforting dish was originally prepared.

Creamy Jalapeño Corn Chowder

Dive into the comforting world of Spicy Creamy Jalapeño Corn Chowder, a delicious twist on a classic favorite. This rich and creamy dish features sweet corn, aromatic onions, and a kick of jalapeño heat, making it the perfect choice for cozy dinners or gatherings. With easy preparation steps and customizable options, you can create a warm, flavorful experience that’s sure to please everyone at the table. Embrace the joy of this delightful chowder today!
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Ingredients
  

4 cups fresh or frozen corn kernels

1 medium onion, diced

2 jalapeños, seeded and chopped (adjust for spice preference)

2 cloves garlic, minced

4 medium Yukon Gold potatoes, peeled and cubed

4 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and jalapeños, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.

    Build the Chowder Base: Add the cubed potatoes, corn kernels, ground cumin, and smoked paprika to the pot. Stir everything together to coat the potatoes with the spices.

      Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender.

        Blend: Once the potatoes are cooked, use an immersion blender to blend about half of the chowder, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the chowder to a regular blender and blend until smooth before returning it to the pot.

          Add Creaminess: Slowly stir in the heavy cream (or coconut milk) and let the chowder simmer for another 5-10 minutes. Season with salt and pepper to taste.

            Serve: Ladle the chowder into bowls, garnishing with fresh cilantro and a squeeze of lime juice. Enjoy with crusty bread or tortilla chips on the side!

              Prep Time, Total Time, Servings: 15 min | 40 min | 6 servings