Description
A creamy and spicy corn chowder with jalapenos.
Ingredients
Scale
- 4 cups corn kernels
- 1 medium onion, diced
- 2 jalapenos, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and jalapenos, cook until soft.
- Add corn, broth, salt, pepper, and paprika; bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in heavy cream and simmer for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Adjust jalapenos for desired spice level.
- This chowder can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Jalapeno Corn Chowder, corn soup, spicy soup, vegetarian chowder