Ingredients
Equipment
Method
- Prepare the vegetables: Dice the potatoes, onion, bell pepper, and jalapeño, and mince the garlic. If using fresh corn, remove the kernels from the cobs.
- Sauté the aromatics: Heat the butter or olive oil in a large pot over medium heat. Add the onion and red bell pepper and sauté for 4–5 minutes, until softened.
- Add garlic and jalapeño: Stir in the minced garlic and chopped jalapeño. Cook for about 30–60 seconds, just until fragrant.
- Bloom the spices: Add the cumin, chili powder, smoked paprika, black pepper, and salt. Stir for about 30 seconds to coat the vegetables and release the spices' aromas.
- Add potatoes, corn, and broth: Stir in the diced potatoes and about 3 cups of the corn. Pour in the broth and bring everything to a gentle boil.
- Simmer: Reduce the heat, partially cover the pot, and simmer for approximately 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.
- Make it creamy: Add the heavy cream or whole milk. Using an immersion blender, blend a portion of the chowder directly in the pot while leaving plenty of whole corn, potatoes, and vegetables intact. Alternatively, carefully blend about one-third of the soup in a regular blender and return it to the pot.
- Add remaining corn: Stir in the remaining 1 cup of corn and allow it to warm through for 2–3 minutes. Avoid vigorously boiling after adding the dairy.
- Adjust the flavor: Taste the chowder and adjust the salt, pepper, chili powder, or cumin as needed. Finish with a squeeze of fresh lime juice.
- Garnish and serve: Ladle the hot chowder into bowls and garnish with fresh cilantro, green onions, red onion, cheese, and sliced jalapeño. Serve immediately with lime wedges.
Notes
For a thicker chowder: Blend a larger portion of the soup, or allow it to simmer uncovered for a few extra minutes before adding the cream.
For more texture: Reserve some corn and add it near the end rather than blending all of it.
For a vegetarian version: Use vegetable broth.
For a gluten-free version: Use certified gluten-free broth and verify the labels of packaged seasonings and other ingredients.
For extra heat: Leave some jalapeño seeds intact or add cayenne pepper or hot sauce.
For a lighter chowder: Use whole milk instead of heavy cream.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently and add a splash of broth or milk if the chowder becomes too thick.
Freezing: For better texture, freeze the chowder base before adding the cream. Add the dairy after thawing and reheating.
For more texture: Reserve some corn and add it near the end rather than blending all of it.
For a vegetarian version: Use vegetable broth.
For a gluten-free version: Use certified gluten-free broth and verify the labels of packaged seasonings and other ingredients.
For extra heat: Leave some jalapeño seeds intact or add cayenne pepper or hot sauce.
For a lighter chowder: Use whole milk instead of heavy cream.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently and add a splash of broth or milk if the chowder becomes too thick.
Freezing: For better texture, freeze the chowder base before adding the cream. Add the dairy after thawing and reheating.