Jalapeno Corn Chowder

We cannot get enough of this Jalapeño Corn Chowder with soup season in full swing!

I’m not kidding, we’ve made this once a week for the last 5 weeks and still aren’t tired of it yet. ☺️

I’ve also been also making this Creamy Wild Rice Soup and Tomato Tortellini Soup like nobody’s business!

It’s filled with hearty russet potatoes, spicy fresh jalapeños, sweet corn and fresh thyme . You’ll love this Jalapeño Corn Chowder because it isn’t too rich, it’s an easy to make and is a great soup for a quick-fix weeknight dinner.

This creamy corn chowder is such a good go-to comforting dinner.

Why this recipe works

• Can be made with fresh corn in season, canned or frozen
• Has the perfect texture and creamy consistency
• Can be easily made without the jalapeno
• Uses real, simple ingredients
• Perfect for summer or a cold winter night!

Ingredients you will need

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Chicken broth : or vegetable broth
• Whole milk : you can use 2% or skim if you prefer, we just love the richness whole milk provides
• Corn : (canned, frozen or fresh all work)
• Jalapeños : remove the flesh and seeds if you don’t like it too spicy!

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card .

1. Sauté the onion and celery. Heat oil in a large pot over medium heat. Add the celery and onions and cook until the onion has softened.
2. Melt butter in the pan and sprinkle with flour. Stir or whisk to combine until vegetables are coated.
3. Add in broth, milk, potatoes, jalapeños, thyme, garlic, salt, pepper and paprika. Cook until potatoes are tender
4. Add in corn and heavy cream. Stir to combine.
5. Blend some of the soup: Ladle some of the soup out of the pot and transfer to a high powered blender .
6. Allow soup to come back to a simmer. Taste and adjust seasonings, if necessary.
7. Ladle soup into bowls and garnish with bacon, cheddar cheese, chives, more jalapeños, etc.

Tips for making Jalapeno Corn Chowder

• 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.
• Two jalapeños can be very spicy, use 1 or even half of 1 if desired for a less spicy soup.

What to serve with Corn Chowder:

• Sweet Dinner Rolls
• Pull Apart Garlic Bread
• Fall Panzanella Salad
• Garlic Bread Bites
• Kale Blueberry Salad

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Photography: photos taken in this post are by Megan from The Broke Girl Table.

Creamy Jalapeño Corn Chowder

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

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