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
Units
Scale
- 1 small sweet onion, peeled and chopped
- 1 tbsp (15 ml) olive oil
- 6 ears sweet corn, husk and silk removed and cut from the cobb
- 2 fresh jalapeños, seeded and chopped
- 2 cups (480 ml) chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 oz (115 g) reduced fat cream cheese (room temperature so it melts well)
- 1/3 cup (80 ml) heavy cream
- 1 1/2 cup (360 ml) 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side, Main
- Cuisine: summer, comfort food
Nutrition
- Serving Size: 1 serving
- Calories: 380