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+ servings
3 bowls of jalepeño soup garnished with bacon and tomato
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5 from 1 vote

Jalepeño Corn Chowder

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. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup Recipes
Cuisine: American
Servings: 6 Servings
Calories: 286kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

For a vegetarian version, omit bacon and replace drippings with olive oil or butter.
For a lighter version, replace cream with half and half or whole milk.
Nutritional information provided is an only an estimate.

Nutrition

Serving: 6Servings | Calories: 286kcal | Carbohydrates: 17g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 874mg | Potassium: 392mg | Fiber: 2g | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg