Corn and Jalapeno Chowder – Closet Cooking

Corn and Jalapeno Chowder

Corn and Jalapeno Chowder

Prep Time:10 minutes Cook Time:30 minutes Total Time:40 minutes Servings: 6

A creamy chowder with corn, jalapenos and potatoes!

  • 3 tablespoons butter
  • 1 cup onion, diced
  • 1 jalapeno, finely diced
  • 2 cloves garlic, minced/grated
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 cup flour (gluten-free for gluten-free)
  • 4 cups vegetable broth (or chicken broth)
  • 2 large Russet potatoes, peeled and cubed
  • 4 cups corn
  • 1 jalapeno, sliced
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 1 tablespoon cilantro, chopped (optional)
  1. Melt the butter in a large saucepan over medium-high heat, add the onion and jalapeno and cook until tender, about 5-7 minutes.
  2. Add the garlic, cumin, paprika, and cook until fragrant, about a minute.
  3. Sprinkle in the flour and cook, stirring, until the flour starts to turn a light golden brown, about 2 minutes.
  4. Add the broth and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10 minutes.
  5. Add the corn and jalapeno and cook for 5 minutes.
  6. Add the cream and season with salt and pepper to taste.
  7. Remove from heat, mix in the cilantro and enjoy!

Option: Use 1/2 cup sour cream instead of the heavy cream.
Option: Use 4 ounces cream cheese instead of the heavy cream.
Option: Add 4 ounces white cheddar cheese, shredded and meted into the chowder.
Option: Add 1 tablespoon of lime juice.
Option: Garish with one or more of: bacon, cheddar cheese, monterey jack cheese, chives, green onions, etc.

Nutrition Facts: Calories 335, Fat 14g (Saturated 8g, Trans 0.2g), Cholesterol 42mg, Sodium 55mg, Carbs 48g (Fiber 4g, Sugars 8g), Protein 7g

Nutrition by: Nutritional facts powered by Edamam

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