This Jalapeño Corn Chowder is a comforting, slightly spicy soup that combines the sweetness of corn with the heat of fresh jalapeños. It's perfect for cozy nights or impressing guests at a casual dinner. The addition of smoked paprika and cumin adds depth to the flavor, while the creamy texture makes it a satisfying meal.

Full Recipe:

Ingredients

• 2 tbsp butter or olive oil

• 1 medium onion, diced

• 2 stalks celery, diced

• 2 jalapeños, seeded and finely chopped

• 4 cups diced potatoes

• 4 cups vegetable or chicken broth

• 3 cups fresh or frozen corn kernels

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ cup heavy cream or coconut cream

• Salt and pepper, to taste

• Optional toppings: crispy bacon, shredded cheese, chopped cilantro, extra jalapeño slices

Directions

1. Sauté the Aromatics: In a large pot, heat the butter or olive oil over medium heat. Add the diced onion, celery, and chopped jalapeños. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.

2. Add the Potatoes and Broth: Stir in the diced potatoes and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

3. Blend for Creaminess: Scoop out about 1 cup of the soup (mostly potatoes and broth) and blend it until smooth. Return the blended mixture to the pot to achieve a creamy texture without using heavy cream.

4. Stir in the Corn and Seasonings: Add the corn kernels, smoked paprika, and ground cumin to the pot. Stir well to combine and let it simmer for an additional 5 minutes to heat through.

5. Finish with Cream: Pour in the heavy cream or coconut cream, and season with salt and pepper to taste. Stir until the soup is well combined and heated through.

6. Serve: Ladle the chowder into bowls and garnish with your choice of crispy bacon, shredded cheese, chopped cilantro, or extra jalapeño slices. Serve hot and enjoy!

Nutritional Information (per serving)

• Calories: Approximately 320 kcal

• Servings: 8