Creamed Corn and Jalapeño Chowder
A comforting corn chowder enriched with cream, fresh jalapeños for a mild kick, and smoky bacon, delivering a warm and richly layered flavor profile. This american-inspired soups ready in about 50 minutes pairs (about 5 ears) fresh corn kernels, diced smoked bacon, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups (about 5 ears) fresh corn kernels
- 6 slices, diced smoked bacon
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 medium, seeded and minced jalapeño
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups chicken broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp leaves, chopped fresh thyme
- 3 tbsp unsalted butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot over medium heat, cook 6 diced smoked bacon slices until crisp, about 6 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Step 2: Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 minced seeded jalapeño to the pot. Sauté for 5 minutes until the onions are soft and fragrant.
- Step 3: Stir in 3 tbsp unsalted butter until melted, then whisk in 1/4 cup all-purpose flour. Cook for 2 minutes, stirring constantly, until the mixture is bubbling and slightly golden.
- Step 4: Slowly whisk in 2 cups whole milk, 1 cup heavy cream, and 2 cups chicken broth, ensuring no lumps form. Bring to a simmer and cook for 5 minutes until the chowder thickens.
- Step 5: Add 4 cups fresh corn kernels, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp chopped fresh thyme. Simmer gently for 15 minutes until the corn is tender and the chowder is creamy.
- Step 6: Stir the reserved crispy bacon back into the chowder. Taste and adjust seasoning as needed before serving warm with crusty bread.
Frequently asked questions
How long does Creamed Corn and Jalapeño Chowder take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamed Corn and Jalapeño Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced smoked bacon from drying out.
Can I substitute ingredients in Creamed Corn and Jalapeño Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamed Corn and Jalapeño Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamed Corn and Jalapeño Chowder?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
