Tex- mex jalapeño corn chowder

🌽🌶️ Tex-Mex Jalapeño Corn Chowder 🌽🌶️

#soup #cornchowder #corn #jalapeno

Ingredients:

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 jalapeños, seeded and chopped

4 cups fresh or frozen corn kernels

4 cups vegetable broth

1 cup diced potatoes

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup heavy cream

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Directions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and chopped jalapeños, cooking for an additional 2-3 minutes until fragrant.

Add the corn kernels, vegetable broth, diced potatoes, cumin, smoked paprika, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Once the potatoes are cooked, use an immersion blender to puree part of the chowder for a creamy texture, while leaving some corn and potato chunks for added texture. If you don’t have an immersion blender, carefully transfer a portion of the chowder to a blender, blend until smooth, and return it to the pot.

Stir in the heavy cream and heat through. Adjust seasoning if necessary.

Serve the chowder hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 6 servings