Can I use frozen corn for Creamy Jalapeño Corn Chowder?

Absolutely. Frozen corn works beautifully and keeps this Creamy Jalapeño Corn Chowder easy and budget-friendly. No need to thaw—just toss it in.

How do I store leftovers?

Let the chowder cool, then store it in an airtight container in the fridge for 3–4 days . Reheat gently on the stove over low heat so the cream doesn’t separate.

Can I freeze this chowder?

You can , but creamy soups sometimes change texture after freezing. If you want the best results, freeze it before adding the heavy cream , then add the cream when reheating.

What can I serve with it?

This chowder loves a crusty bread, tortilla chips, a simple salad, or anything that lets you scoop up every last drop. (Because wasting chowder should be illegal.)

How do I make it smoother for picky eaters?

Blend more of the soup—up to almost all of it—then leave a small amount of corn whole for texture if you want. You’ll still get that sweet corn flavor without “suspicious chunks.”

7 Irresistible Creamy Jalapeño Corn Chowder Bowls

Description

Creamy Jalapeño Corn Chowder is a cozy, one-pot soup made with sweet corn, tender potatoes, smoky spices, and a gentle jalapeño kick—perfect for busy weeknights.

Ingredients

Scale

3 cups fresh or frozen corn kernels
2 medium Yukon Gold potatoes, peeled and diced (½-inch)
1 large onion, finely chopped
2 cloves garlic, minced
2 jalapeños, seeded and thinly sliced (adjust to taste)
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and freshly ground black pepper, to taste
2 tablespoons fresh chives, thinly sliced (for garnish)
Optional: lime wedges or extra cream for serving

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Instructions

Sauté the aromatics: Heat a large pot over medium heat. Add butter and melt until foamy. Add onion and sauté 3–4 minutes until soft. Stir in garlic and jalapeños and cook 1 minute until fragrant.
Add broth: Pour in broth and scrape up any browned bits from the bottom of the pot.
Simmer: Stir in corn and potatoes. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes, until potatoes are fork-tender.
Season: Add smoked paprika, cumin, salt, and pepper. Taste and adjust.
Blend (optional): For a creamier texture, blend about half the soup with an immersion blender (leave some chunks for texture).
Add cream: Reduce heat to low and slowly whisk in heavy cream. Warm 3–4 minutes without boiling.
Serve: Let rest 2 minutes. Ladle into bowls and garnish with chives. Add lime or extra cream if you like.

Notes

Heat level: For mild, use 1 jalapeño or remove all seeds/membranes. For more heat, keep a few seeds.

Don’t boil after adding cream to prevent curdling.

Thicker chowder: Blend a bit more or simmer a few extra minutes before adding cream.

Storage: Refrigerate leftovers 3–4 days. Reheat gently on low.

Freezing tip: Best frozen before adding cream—add cream when reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 310 kcal
Sugar: 7 g
Sodium: 450 mg
Fat: 19 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 65 mg