You’ll love this Jalepeño Corn Chowder! This version is a twist on the classic corn and potato soup because it’s made with the addition of jalepeño! This recipe cooks up in less than an hour and is a great way to use up fresh corn. It’s sure to become one of your family’s favorites.
Soups are a great way to feed a hungry family and fill them up on something nutritious!
This Jalepeño Corn Chowder is very similar to a classic corn chowder, only this version uses jalepeños instead of green or red pepper. (And if you don’t like or want jalepeños, just use green or red pepper as a substitute).
What ingredients are in Jalepeño Corn Chowder?
A chowder is basically a thick, creamy, and chunky soup made with onions, potatoes, and cream. Sounds delicious, doesn’t it?
Bacon – Bacon fat is used to cook the vegetables, and the bacon is used as a topping. If you need or want a vegetarian version of this soup, simple omit the bacon and use ghee or another vegan oil to cook the vegetables. You can also substitute with butter.
Jalepeños, Onions, and Celery – Jalepeños will give this soup a little kick and add lots of flavor. Onions and celery give this soup the rich, familiar flavor you’re used to.
Broth – This soup calls for vegetable broth, but you can substitute with chicken broth if that’s what you have on hand.
Corn – Fresh corn is delicious in this recipe. I like to make this recipe when fresh corn is available and on sale! Substitute with canned or frozen corn if desired.
Russet Potato – I used one large russet potato, but you can easily substitute with Yukon Gold if that’s your preference. Be sure to cut your potatoes small, but not so small that they melt into the soup.
Cumin – Cumin gives this soup a wonderful smokey, earthy flavor. Substitute with ground coriander, or even chili powder or curry powder!
Cream – I used whipping cream for this recipe, but 1/2 and 1/2, whole milk, or heavy cream could be substituted. If using heavy cream, start with 1/4 cup, then add more as desired.
How do I make Jalepeño Corn Chowder?
See printable recipe card below for full instructions!
This soup isn’t hard to make and will be ready in less than an hour. Begin by prepping all your veggies and have your bacon cut up.
TIP- use a bundt pan to cut the corn off the cob!
- Cook bacon until crisp, reserving one tablespoon drippings in pan and setting bacon aside for the garnish.
- Cook jalepeños, onions, and celery until softened.
- Add broth, corn, potatoes, and spices.
- Simmer for about 30 minutes or until veggies are soft.
- Partially mash soup to thicken.
- Stir in cream and adjust seasoning.
Ladle soup into bowls and garnish with bacon. I also like to add some fresh parsley and diced tomatoes. Pico de Gallo would also make a great topping!
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Jalepeño Corn Chowder
- 8 slices bacon cut into ½ inch pieces
- 1 tablespoon bacon drippings
- 1 jalepeño seeds and membrane removed, finely diced (substitute with one small green or red pepper if you prefer)
- 1 small onion diced
- 1 stalk celery diced
- 2- 14 oz. cans vegetable or chicken broth
- 2 cups corn cut from 6 ears of fresh corn
- 1 large Russet potato diced into ½ inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon cumin
- ½ cup whipping cream
- Cut bacon into ½ inch pieces. Cook in a or dutch oven over medium heat until crisp and fat has rendered. Set bacon aside to use as garnish.
- Spoon all but one tablespoon of the bacon drippings from pan.
- Add jalepeño, onion, and celery to pan. Cook 5-7 minutes or until softened.
- Add broth, corn, potato, salt, pepper, and cumin to the pot. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are very tender.
- Partially mash soup with potato masher. Stir in cream and cook over medium-high heat until hot. Adjust seasoning as desired.
- Garnish soup with reserved bacon.