Spiced Corn & Jalapeño Chowder
Ingredients
- 4 slicesbacon
- 1 mediumyellow onion
- 2 mediumjalapeños
- 3 clovesgarlic
- ¾ poundYukon Gold potatoes
- 3 cupscorn kernels (fresh or frozen)
- 3 cupschicken or vegetable broth
- 1 cupheavy cream
- ½ teaspoonsmoked paprika
- ½ teaspooncumin
- 1bay leaf
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1lime
- ·cilantro (for garnish)
- ½ cupsharp cheddar cheese (optional, for topping)
Prep
- 01
Dice 1 medium yellow onion
- 02
Seed and dice 2 medium jalapeños
- 03
Mince 3 cloves garlic
- 04
Cut 3/4 pound Yukon Gold potatoes into 1/2-inch cubes
- 05
Measure out 1/2 teaspoon smoked paprika and 1/2 teaspoon cumin, and combine in a small bowl
- 06
Juice 1 lime
- 07
Chop cilantro for garnish
- 08
Shred 1/2 cup sharp cheddar cheese if using
Method
- 01
In a large pot or Dutch oven over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the pot.
- 02
Add the diced onion to the bacon fat and cook until softened, about 5 minutes.
- 03
Add the jalapeños and garlic, cooking until fragrant, about 1 minute.
- 04
Stir in the smoked paprika and cumin, cooking for 30 seconds until toasted.
- 05
Add the potatoes, corn, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- 06
Remove bay leaf. Use a potato masher or back of a spoon to partially mash some of the potatoes and corn to thicken the chowder, leaving most chunks intact.
- 07
Stir in the heavy cream and heat through without boiling, about 2 minutes.
- 08
Remove from heat and stir in the lime juice. Taste and adjust salt if needed.
- 09
Crumble the reserved bacon. Ladle chowder into bowls and top with bacon, chopped cilantro, and shredded cheddar if using.
Spice Tips
As written, this has a gentle kick from the jalapeños. For more heat, leave the seeds in both peppers or add 1/4 teaspoon cayenne with the other spices. A dash of hot sauce at the table lets each person customize. For smokiness without extra heat, increase smoked paprika to 1 teaspoon.
For a thicker chowder, mash more of the potatoes. For a thinner consistency, add extra broth. This keeps well refrigerated for 3-4 days; the flavors deepen overnight. Freezes adequately for up to 2 months, though the cream may separate slightly upon reheating—just stir vigorously.