Simple Jalapeño Corn Chowder Soup

A creamy jalapeño corn chowder blends sweet corn with a hint of spice from chiles. It creates a simple vegetarian dinner year-round.

– 2 russet potatoes, peeled and diced – 1 Tbsp olive oil – 1 Tbsp butter – 1/2 tsp paprika, either sweet or smoked – 1 large onion, diced – 1 Tbsp all purpose flour – 1 qt (4 cups) whole milk – 1 lb raw corn kernels, sliced off the cob, or good quality frozen corn. No need to thaw first. – 1-2 jalapeño peppers, cut in small dice or thinly sliced. Note: use according to your tolerance for heat. – 2 cups shredded cheese. I used a Mexican cheese blend, but the flavor was mild. Use sharp cheddar for a more pronounced flavor, or any variety you love. – fresh cilantro



Pour cold water over potatoes in a saucepan, add a teaspoon of salt, and boil. Lower the heat and boil until tender.

Step 1

Step 2

Test doneness with a sharp knife or tasting. Drain. Meanwhile, heat oil and butter in a heavy soup pot or Dutch oven. 

Step 3

Stir in paprika, then onions. They should soften after 3–4 minutes of continual stirring. Cook for another minute after adding flour. 

Step 4

Avoid flour browning. Stir continually! Pour milk slowly while stirring. It blends better if I microwave it briefly, but that's optional. 

Step 5

When the milk is all mixed, add the corn. drained potatoes and jalapeños. Stir thoroughly. Bring the soup to a mild boil, then reduce heat.

Step 6

Add salt and pepper to taste. Remove the soup from heat and let it cool for 10 minutes. Mix in the cheese until melted. 

Step 7

This keeps the cheese from getting mushy from the soup's heat. Serve the soup with cilantro on top of it.

Also See

The Best Mushroom Barley Soup Recipe