Description
Warm up with a bowl of Jalapeño Corn Chowder, a delightful blend of sweet corn and zesty jalapeños. This creamy soup is perfect for chilly evenings, offering comforting flavors and textures that will tantalize your taste buds. Quick to prepare and versatile, it’s an ideal choice for family gatherings or solo indulgence.
Ingredients
Scale
- 2 cups fresh corn kernels (or frozen)
- 2 medium jalapeños, diced (seeds removed for less heat)
- 1 medium onion, diced
- 2 medium Yukon Gold potatoes, diced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant and translucent (about 5 minutes).
- Add jalapeños to the pot and cook for an additional 2 minutes.
- Stir in diced potatoes and vegetable broth, bringing to a boil. Reduce heat and simmer until potatoes are tender (15-20 minutes).
- Mix in fresh corn kernels and coconut milk; simmer for another 5 minutes.
- For a smoother consistency, blend part of the chowder with an immersion blender or traditional blender.
- Serve hot, garnished with cilantro or extra jalapeño slices if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to customize your chowder by adding bell peppers or zucchini. For added protein, include cooked chicken or shrimp. Adjust the spice level based on the number of jalapeños used.