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- 4 cups fresh or frozen sweet corn kernels - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 1-2 jalapeños, finely chopped (seeds removed for less heat) - 4 cups vegetable broth - 1 cup heavy cream - 1 cup sharp cheddar cheese, shredded - 2 tablespoons olive oil - 1 teaspoon paprika - Salt and pepper to taste - Fresh cilantro or green onions for garnish Gathering the right ingredients makes cooking easy. For this chowder, I love using fresh or frozen corn. It adds sweetness and texture to each bite. A medium onion and two cloves of garlic bring warmth and depth. The two medium potatoes give the chowder a creamy feel. Jalapeños add a kick of heat. You can adjust the spice by removing the seeds. For the base, I use four cups of vegetable broth. It keeps the dish light yet flavorful. Heavy cream gives it that rich, velvety texture. Sharp cheddar cheese melts in and adds a nice flavor. Paprika and salt enhance the taste, while fresh cilantro or green onions make a vibrant garnish. When you have all these ingredients ready, you can create a bowl of joy that warms the soul. Making Jalapeño Cheddar Corn Chowder is easy and fun. You will first sauté onions and garlic. Then, you will add potatoes and corn. Finally, you will blend the chowder for a creamy finish. - How to sauté onions and garlic Start by heating olive oil in a large pot over medium heat. Add the chopped onion. Sauté for about 5 minutes, until it turns translucent. Next, stir in minced garlic and chopped jalapeños. Sauté for 2 more minutes. The smell will be amazing! - Adding and cooking potatoes and corn Now, add the diced potatoes and corn to the pot. Pour in the vegetable broth. Bring the mixture to a boil. Once it boils, reduce the heat to low. Let it simmer for 15 to 20 minutes. The potatoes should be tender when done. - Blending techniques for desired consistency For a creamy texture, use an immersion blender. Blend about half of the chowder. This keeps some corn whole for texture. If you don’t have an immersion blender, transfer half to a regular blender. Blend it, then return it to the pot. This method gives you a nice mix of creamy and chunky chowder. Enjoy your cooking journey! To make your chowder creamy, blend half of it. This gives you a nice texture. Use an immersion blender for ease. If you don't have one, transfer half to a regular blender. Just remember to return it to the pot after blending. When it comes to spice, jalapeños can pack a punch. For less heat, remove the seeds. If you want more kick, add more jalapeños or use a hotter variety. Always taste as you go. Want a dairy-free version? Swap heavy cream with coconut milk or a nut milk. Use a dairy-free cheese to keep it tasty. If gluten is a concern, use gluten-free broth. You can also thicken the chowder with cornstarch mixed with water instead of flour. This chowder pairs well with crusty bread. Serve it with homemade cornbread for a treat. For garnishing, sprinkle fresh cilantro or sliced green onions on top. A drizzle of olive oil adds richness and looks lovely. Enjoy your chowder warm for the best experience! {{image_2}} You can easily change the flavor of your chowder. One great way is to add cooked bacon or ham. It gives a nice smoky taste. Just chop it up and stir it in during the cooking. This adds depth and richness to your chowder. You can also try different cheeses. Instead of sharp cheddar, use gouda or pepper jack. Each cheese brings a unique flavor. You may even mix cheeses for a fun twist. Experiment and find your favorite blend. Want more heat? You can adjust the spice levels. Start with one jalapeño and taste your chowder. If you crave more spice, add another jalapeño. You can also remove the seeds for less heat. Another option is to use chipotle peppers. Chipotle adds a smoky flavor and a different heat. You can use canned chipotle in adobo sauce for ease. Just chop it up and stir it in. Using seasonal vegetables can make your chowder special. In summer, add fresh zucchini or bell peppers. In autumn, try pumpkin or butternut squash. These veggies will change the texture and flavor. You can also swap out corn for other seasonal produce. Sweet peas in spring add color and taste. This keeps the chowder fresh and exciting all year round. You can keep your Jalapeño Cheddar Corn Chowder in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. This helps keep the flavors fresh and prevents any odors from other foods mixing in. To freeze the chowder, let it cool completely first. Pour the chowder into freezer-safe bags or containers. Leave some space at the top for expansion. It can last in the freezer for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge. For reheating, I recommend using the stove. Pour the chowder into a pot and heat it over low to medium heat. Stir it often to avoid sticking. If it seems too thick, add a splash of vegetable broth or cream. This keeps the chowder creamy and delicious. You can also use a microwave, but stir it halfway through to heat evenly. Can I make this chowder in advance? Yes, you can! Make it a day ahead, then store it in the fridge. The flavors deepen overnight. Just reheat gently on the stove when you're ready to serve. Is it possible to make it vegetarian? Absolutely! Use vegetable broth instead of chicken broth. This chowder is already meat-free, so you’re all set. What is the best way to thicken the chowder? To thicken the chowder, blend part of it using an immersion blender. This keeps some corn whole for texture while making it creamy. You can also add more potatoes for thickness. How to remove excess heat if it’s too spicy? If your chowder is too spicy, add more heavy cream or milk to cool it down. You can also stir in some sugar to balance the heat. Adding more corn will help, too! This spicy jalapeño cheddar corn chowder is a hearty dish. It takes 15 minutes to prep and 30 minutes to cook. The total time is 45 minutes. You can serve this recipe to six people. Each bowl is creamy and full of flavor. Here’s a quick look at the nutritional info: - Calories: Approximately 350 per serving - Protein: 10g - Carbohydrates: 40g - Fat: 18g This chowder is a great comfort food. You can enjoy it warm on a chilly day. The flavors blend well, and the jalapeños give it a nice kick. You can make it ahead of time and reheat it. It pairs well with crusty bread or cornbread. Gather your ingredients to get started. You learned how to make a delicious jalapeño cheddar corn chowder. From selecting fresh ingredients to blending for the perfect texture, each step counts. Remember, you can adjust spices and substitute ingredients to suit your taste. You have options for storing and reheating, so enjoy this chowder anytime. Whether you make it spicy or mild, this recipe can bring warmth to your table. Dive into your own kitchen adventure and savor every bowl!

Jalapeño Cheddar Corn Chowder

Indulge in a bowl of Spicy Jalapeño Cheddar Corn Chowder that warms the soul! This creamy, flavorful recipe combines fresh corn, jalapeños, and sharp cheddar for a delicious twist on classic chowder. Perfect for chilly days, it's easy to make and packed with vibrant flavors. Dive into this comforting dish and impress your family and friends.
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Ingredients
  

4 cups fresh or frozen sweet corn kernels

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1-2 jalapeños, finely chopped (seeds removed for less heat)

4 cups vegetable broth

1 cup heavy cream

1 cup sharp cheddar cheese, shredded

2 tablespoons olive oil

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro or green onions for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and chopped jalapeños. Sauté for another 2 minutes until fragrant.

      Add the diced potatoes and corn to the pot, followed by the vegetable broth. Bring the mixture to a boil.

        Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.

          Using an immersion blender, gently blend about half of the chowder to achieve a creamy consistency while leaving some corn whole for texture. (Alternatively, you can transfer half to a blender and blend it there, then return it to the pot.)

            Stir in the heavy cream, paprika, and shredded cheddar cheese. Cook for an additional 5 minutes until the cheese is melted and the chowder is heated through.

              Season with salt and pepper to taste and adjust the spice level by adding more jalapeños if desired.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 6

                  - Presentation Tips: Serve the chowder in deep bowls topped with a sprinkle of fresh cilantro or sliced green onions for a pop of color. Drizzle a bit of olive oil on top for extra richness. Enjoy warm with crusty bread or homemade cornbread on the side.