Description
A creamy and spicy corn chowder with jalapenos.
Ingredients
Scale
- 4 cups corn kernels
- 1 cup diced potatoes
- 1 cup diced onions
- 2 jalapenos, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté until translucent.
- Add diced potatoes and jalapenos, cook for 5 minutes.
- Stir in corn kernels and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the mixture until smooth, then return to pot.
- Add heavy cream, salt, and pepper, stir well.
- Heat through and serve hot.
Notes
- Adjust the number of jalapenos for desired spiciness.
- Top with fresh cilantro or cheese for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
Keywords: jalapeno corn chowder, corn soup, spicy soup, vegetarian recipes