Jalapeño Corn Chowder
A creamy chowder with sweet corn, fresh jalapeño, and a hint of smokiness from smoked paprika. This american-inspired soups ready in about 40 minutes pairs fresh or frozen corn kernels, diced potato, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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
- 2 cups, fresh or frozen corn kernels
- 1, finely diced (seeds removed for mild heat) jalapeño
- 1 cup diced potato
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp smoked paprika
- 2 tbsp, chopped fresh chives
- 1/2 tsp salt
Instructions
- Step 1: In a large pot, combine 2 cups corn kernels, 1 cup diced potato, 3 cups vegetable broth, and 1/2 tsp smoked paprika. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes until potatoes are tender.
- Step 2: Stir in 1 finely diced jalapeño (seeds removed) and 1/2 tsp salt. Simmer for 5 more minutes until flavors meld, then remove from heat.
- Step 3: Stir in 1/2 cup heavy cream and 2 tbsp fresh chives. Cook over low heat for 2 minutes until warmed through — do not boil. Serve hot with extra chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Jalapeño Corn Chowder take to make?
Total time is about 40 minutes (15 min prep + 25 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 Jalapeño Corn 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 fresh or frozen corn kernels from drying out.
Can I substitute ingredients in Jalapeño Corn 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 Jalapeño Corn Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Jalapeño Corn 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.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
