Jalapeño Corn Chowder
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Southwestern
Ingredients
  • 2 tbsp butter, unsalted
  • 2 jalapeños, finely chopped with some of the seeds
  • 1 small white onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 1.5 cups fresh corn (cut off the cob)
  • 1 medium potato, chopped into ½" cubes
  • 4 cups water
  • ¼ cup corn meal
  • ¼ cup half and half
  • ¼ tsp cayenne pepper
  • Salt and Pepper to taste
Instructions
  1. In a medium pot on medium-high heat, saute the jalapeños, onion, carrots, celery, corn and potato in the butter for approximately 5 to 8 minutes (until the vegetables begin to brown slightly).
  2. Add water, cayenne pepper, salt, and pepper. Simmer for 40 minutes on low heat.
  3. Uncover pot and stir in corn meal. Continue stirring for about 5 minutes, while the soup thickens.
  4. Then stir in the half and half and remove from heat.
  5. Serve and enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/jalapenos-corn-chowder/