Jalapeno Corn Chowder

Total Time
1hr
Prep 30 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

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

4 5

I made this using frozen corn (it's hard to find fresh this time of year.) I used half cream and half milk, because I wanted to finish off the open container of cream, but it worked perfectly. It probably would have been thinner than I like if I had used all milk. We went with the pimentos because it's what we had on hand, but the roasted red peppers sound delish. We did feel the need to add some fresh ground black pepper to it, but that was all. It's a very beautiful, colorful soup plus it's quick and easy to make. Perfect for a busy, cold winters day.

4 5

Very pretty soup, if you like to admire what you eat! I used frozen corn, skim milk, the roasted peppers and 2 fresh jalapenos. I thought two jalapenos was a few too many for this soup and I enjoy spicy foods. We topped with feta cheese, but didn't think it really did anything for the soup. My husband and I ate the entire batch for supper, so I'm not sure if it'd feed four as a main course. Also, as another reviewer mentioned, I think an addition of ground pepper would be beneficial.

5 5

This was wonderful! I made a half batch for dh and I for lunch. I used 5 slices of jarred jalapenos as that is all I had and used milk instead of cream mixed with some cornstarch to thicken it up. I loved the feta cheese on top and next time I might try some cheddar. Thanks for the great recipe!