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.
Servings: 6 Servings
- 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.
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.
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