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Jalapeno Corn Chowder

Fresh corn, jalapenos, and potatoes in a thick and creamy chowder.
Jalapeno Corn Chowder

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Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


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


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.

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Jalapeno Corn Chowder

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