Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 jalapeños, seeded and finely minced (adjust to taste for spice)
- 2 medium Russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups fresh or frozen (thawed) sweet corn kernels
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
Instructions
- Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and minced jalapeños, and sauté for 5-7 minutes until the onions are soft and translucent.
- Step 2: Stir in the diced potatoes, corn kernels, kosher salt, and black pepper. Pour in the vegetable or chicken broth, bringing the mixture to a boil. Reduce the heat and simmer, uncovered, for 15-20 minutes, or until the potatoes are fork-tender.
- Step 3: Carefully transfer about half of the chowder mixture (solids and liquid) to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy.
- Step 4: Pour the blended mixture back into the pot with the remaining chowder. Stir well to combine, ensuring the texture is uniform and thick.
- Step 5: Reduce the heat to low and stir in the heavy cream. Heat the chowder gently for 5 minutes, ensuring it does not boil after the cream has been added. Taste and adjust seasonings as needed before serving warm.
Notes
- Store leftovers chilled for up to 4 days, but if you intend to freeze the chowder, hold off on adding the heavy cream until you reheat it for the best, smoothest texture.
- Reheat the creamy chowder gently on the stovetop over low heat, stirring occasionally, to prevent the heavy cream base from separating or scorching.
- For a fantastic contrast, serve this spicy, creamy soup topped with fresh cilantro, a dollop of sour cream, or some crunchy, crumbled tortilla chips.
- A chef's trick for the ideal velvety consistency is to ensure the potatoes are completely fork-tender before blending step, guaranteeing a silky, lump-free base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American