Summer has its own category of comfort food and one that fits the bill is this spicy jalapeño and sweet corn chowder paired with sharp white cheddar. A delicious bowl of spicy, sweet, and creamy.
By Annie Holmes
I have had the idea for a really good sweet corn chowder for a while, and had given it a few tries, but never totally nailed it. This time, it was perfect. The key is to use really good ingredients, good fresh sweet corn, fresh jalapenos and a good, hearty, sharp cheddar. 
This chowder has the perfect blend of flavors. It has a hint of spice from the jalapeño, a natural sweetness from the corn, a little smokiness from the spices and a creamy cheddar base to balance it all out.
Jalapeño and Sweet Corn Chowder
Description
Summer comfort food can be summed up in this jalapeño and sweet corn chowder paired with sharp white cheddar. A delicious bowl of spicy, sweet, and creamy.
Ingredients
- 1 small sweet onion, peeled and chopped
- 1 tablespoon olive oil
- 6 ears sweet corn, husk and silk removed and cut from the cobb
- 2 fresh jalapeños, seeded and chopped
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 ounces reduced fat cream cheese (room temperature so it melts well)
- 1/3 cup heavy cream
- 1½ cup shredded sharp white cheddar cheese (Cabot New York Vintage is my favorite)
Instructions
- Heat a large sauce pan or dutch oven to medium heat.
- Add olive oil and chopped onion, sauté for 3 minutes, stirring occasionally.
- Add corn and chopped jalapeños, sauté for 2 more minutes.
- Add broth, cumin, garlic powder, paprika, salt and pepper and stir well.
- Cover and reduce heat to medium low, let simmer for 20 minutes.
- Remove lid and add cream cheese, cream and cheddar, stir well. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
- Garnish with cilantro and green onions if desired.
- Category: Side, Main
- Cuisine: summer, comfort food
This chowder was delicious! Thank you for the recipe, so glad I found the it. It was a big hit and will become a regular meal for us. The only change I made was added a little bit of red bell pepper at the same time I saute’ed the onion.
Can this recipe be frozen if a double batch is made?
when do you add the heacy cream?
It says in step 6 to add cream cheese, cream ….
Heavy cream?
I will try this but didn’t see where the 1/3 cup of heavy cream gets added. I may leave that out since the cream cheese will be heavy enough.
I worked in a restaurant years ago that made a Jalapeño Corn Chowder that was so popular that it sold out before the end of lunch when they had it. Even after I left there, the day manager would let me know when they made it so I could reserve some for me. This is as close to that bowl of sweet, spicy heaven that I’ve been able to find. Everyone I’ve made this for wants the recipe!
Looks fabulous! I love soup season
Soup season rules!
Wowsa! Those jalapenos made it a little too spicy for me, but the flavors were fantastic. I’ll just dial down the chili next time.