Jalapeno Corn Chowder
Servings: 4
Total Time: 45 minutes
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
Directions
1. Melt the butter in a dutch oven or large pot over medium-high heat.
2. Add the onion, celery, potato, cumin, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring occasionally, for about 5 minutes.
3. Add the garlic and jalapenos and cook until fragrant, about 15 seconds.
4. Pour in the chicken stock and bring to a boil.
5. Reduce heat to medium and cook until potatoes are just tender, about 10 minutes.
6. Stir in the corn kernels, cook for 5 more minutes.
7. Ladle half the soup into a blender, blend until smooth, then pour back into the pot.
8. Stir in the heavy cream and cook until heated through, about 5 more minutes. Season with salt and pepper to taste.
9. Ladle soup into bowls and top with the crumbled feta and sliced green onion.
2. Add the onion, celery, potato, cumin, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring occasionally, for about 5 minutes.
3. Add the garlic and jalapenos and cook until fragrant, about 15 seconds.
4. Pour in the chicken stock and bring to a boil.
5. Reduce heat to medium and cook until potatoes are just tender, about 10 minutes.
6. Stir in the corn kernels, cook for 5 more minutes.
7. Ladle half the soup into a blender, blend until smooth, then pour back into the pot.
8. Stir in the heavy cream and cook until heated through, about 5 more minutes. Season with salt and pepper to taste.
9. Ladle soup into bowls and top with the crumbled feta and sliced green onion.
