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.
Test doneness with a sharp knife or tasting. Drain. Meanwhile, heat oil and butter in a heavy soup pot or Dutch oven.
Stir in paprika, then onions. They should soften after 3–4 minutes of continual stirring. Cook for another minute after adding flour.
Avoid flour browning. Stir continually! Pour milk slowly while stirring. It blends better if I microwave it briefly, but that's optional.
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.
Add salt and pepper to taste. Remove the soup from heat and let it cool for 10 minutes. Mix in the cheese until melted.
This keeps the cheese from getting mushy from the soup's heat. Serve the soup with cilantro on top of it.