Best 4 Jalapeno Corn Chowder Recipes

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Indulge in the comforting flavors of Jalapeno Corn Chowder, a delectable soup that combines the vibrant heat of jalapenos with the sweet crunch of corn. This creamy and hearty chowder is a perfect blend of spice and sweetness, offering a delightful taste experience. Savor the contrasting textures of tender chicken, crisp bacon, and soft corn kernels, all swimming in a rich and flavorful broth. Accompany your chowder with a variety of toppings, from shredded cheese to crumbled crackers, to create a personalized and satisfying meal.

**Additional Recipes in the Article:**

1. **Creamy Corn Chowder:** A classic and comforting soup made with fresh corn, potatoes, and bacon. This recipe offers a smooth and creamy texture, perfect for a cozy meal.

2. **Spicy Corn Chowder:** For those who enjoy a bit of heat, this recipe adds a kick of spice with diced jalapenos and cayenne pepper. The result is a flavorful and satisfying chowder that is sure to warm you up.

3. **Loaded Corn Chowder:** This hearty chowder is packed with an array of ingredients, including bacon, sausage, potatoes, and corn. The addition of cheese and sour cream creates a rich and creamy broth that is sure to satisfy your cravings.

4. **Healthy Corn Chowder:** This recipe focuses on creating a healthier version of corn chowder by using low-fat milk, lean protein, and fresh vegetables. Enjoy a delicious and nutritious meal without sacrificing flavor.

Here are our top 4 tried and tested recipes!

JALAPENO CORN CHOWDER



Jalapeno Corn Chowder image

Corn season comes to an end just as cool evenings make their entrance. That means it's prime time to prepare corn chowder using those last few ears.

Provided by acid.

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

6 ears corn or 3 cups loose frozen whole kernel corn
1 1/2 cups chicken broth
1 cup milk or 1 cup light cream
1 -2 fresh jalapeno pepper, seeded and finely chopped
1 7/8 ounces jars roasted red peppers, drained and chopped (1/4 cup) or 1 (2 ounce) jar diced pimentos, drained
1/2 cup crumbled feta cheese

Steps:

  • Cut off kernels from the ears of corn, if using whole fresh corn.
  • In a blender container, combine half of the corn and the broth.
  • Blend till nearly smooth.
  • In a large saucepan, combine broth mixture and remaining corn kernels.
  • Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
  • Heat through.
  • Top each serving with cheese.
  • Serve hot.

CORN CHOWDER WITH ROASTED JALAPEñO AND PARSLEY PURéE



Corn Chowder with Roasted Jalapeño and Parsley Purée image

Categories     Soup/Stew     Blender     Food Processor     Herb     Potato     Broil     Vegetarian     Lunch     Corn     Jalapeño     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 8 cups, serving 4 to 6

Number Of Ingredients 17

For the puree:
5 fresh jalapeño chilies
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 garlic clove, minced
1 cup packed fresh parsley leaves
For the chowder:
1 onion, chopped fine
2 ribs of celery, chopped fine
2 tablespoons vegetable oil
2 cups chicken broth
2 1/2 cups water
1 1/2 pounds boiling potatoes
1/2 pound ham steak if desired, cut into 3/8-inch cubes
4 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 6 ears of corn)
2 teaspoons fresh thyme leaves, minced

Steps:

  • Make the puree:
  • Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
  • Make the chowder:
  • In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor purée 2 cups of the chowder and stir the purée into the remaining chowder.
  • Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.

JALAPENO CHICKEN CORN CHOWDER



Jalapeno Chicken Corn Chowder image

Make and share this Jalapeno Chicken Corn Chowder recipe from Food.com.

Provided by loof751

Categories     Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups frozen corn
1 (14 ounce) can chicken broth
2 cups chopped cooked chicken breasts
1 cup milk
1/4 cup roasted red pepper, strips
2 jalapeno peppers
1 cup shredded monterey jack cheese

Steps:

  • Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
  • In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
  • In a large saucepan combine the broth mixture and the remaining 1 1/2 cups of corn. Stir in cooked chicken, milk, red peppers, and jalapenos. Simmer over medium heat until heated through.
  • Garnish each serving with Monterey Jack cheese.

JALAPENO CORN CHOWDER



JALAPENO CORN CHOWDER image

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

-2 t. unsalted butter
-1 C. diced white onion
-1 C. diced red bell pepper
-1 jalepeno pepper w/ some seeds, halved vertically and thinly sliced crosswise
-1/2 t. ground cumin
-3 T. unbleached all-purpose flour
-1 1/2 C. fat-free chicken broth
-1 C. evaporated fat-free milk
-1 lb. frozen whole yellow corn, thawed
-2 T. finely chopped fresh cilantro

Steps:

  • 1. Melt the butter in a L saucepan over medium heat. Add the onion, bell pepper, jalapeno, and cumin. Cook, stirring, for 10 minutes or until the onion and pepers are tender. 2. Add the flour and stir 1 minute. Vigorously stir in broth and evaporated milk. Increase the heat to high and bring to a boil while stirring. Add the corn and cook for 2 minutes. Top with cilantro to serve

Tips:

  • Use fresh ingredients: Fresh corn, jalapeños, and cilantro add the best flavor to this chowder. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
  • Don't overcook the corn: The corn should be cooked just until it's tender, about 5 minutes. If you overcook it, it will become mushy.
  • Use a variety of cheeses: This recipe uses a combination of cheddar and cream cheese. You can also use other types of cheese, such as Monterey Jack, Pepper Jack, or Gouda.
  • Add some spice: If you like spicy food, you can add more jalapeños to the chowder. You can also add a pinch of cayenne pepper or chili powder.
  • Serve with your favorite toppings: This chowder is delicious served with a variety of toppings, such as sour cream, crumbled bacon, or green onions.

Conclusion:

This jalapeño corn chowder is a delicious and easy-to-make soup that's perfect for a cold winter day. It's also a great way to use up leftover corn. So next time you have some extra corn on hand, be sure to give this recipe a try. You won't be disappointed!

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