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Jalapeno Corn Chowder
Fresh corn, jalapenos, and potatoes in a thick and creamy chowder.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 TBSP unsalted butter
- 1 yellow onion, diced
- 1 celery rib, diced
- 3 medium russet potatoes (about 1 pound), peeled and cut into 1/2 inch pieces
- 1/2 tsp cumin
- salt and pepper
- 2 medium garlic cloves, minced
- 2 medium jalapenos, seeded and diced
- 3 cups chicken stock
- 6 fresh ears of corn, shucked and kernels cut off (about 4 1/2 cups)
- 1/2 cup heavy cream
- 2 ounces crumbled feta cheese
- 2 green onions, thinly sliced
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Directions
- Melt the butter in a dutch oven or large pot over medium-high heat.
- Add the onion, celery, potato, cumin, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring occasionally, for about 5 minutes.
- Add the garlic and jalapenos and cook until fragrant, about 15 seconds.
- Pour in the chicken stock and bring to a boil.
- Reduce heat to medium and cook until potatoes are just tender, about 10 minutes.
- Stir in the corn kernels, cook for 5 more minutes.
- Ladle half the soup into a blender, blend until smooth, then pour back into the pot.
- Stir in the heavy cream and cook until heated through, about 5 more minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and top with the crumbled feta and sliced green onion.
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