Corn and Jalapeno Chowder

A creamy chowder with corn, jalapenos and potatoes!

👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

Melt the butter in a large saucepan over medium-high heat, add the onion and jalapeno and cook until tender, about ⏱️ 5-7 minutes.

butter3 tablespoonsonion, diced1 cupjalapeno, finely diced1jalapeno, sliced1

Add the garlic, cumin, paprika, and cook until fragrant, about a minute.

garlic, minced/grated2 clovescumin1 teaspoon

Sprinkle in the flour and cook, stirring, until the flour starts to turn a light golden brown, about ⏱️ 2 minutes.

Add the broth and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about ⏱️ 10 minutes.

Add the corn and jalapeno and cook for ⏱️ 5 minutes.

corn4 cupsjalapeno, finely diced1jalapeno, sliced1

Add the cream and season with salt and pepper to taste.

salt and pepper to taste

Remove from heat, mix in the cilantro and enjoy!

cilantro, chopped (optional)1 tablespoon

calories

Calories 335

fat Content

Fat 14g

fiber Content

Fiber 4g

sugar Content

Sugars 8g

sodium Content

Sodium 55mg

protein Content

Protein 7g

trans Fat Content

Trans 0.2g

cholesterol Content

Cholesterol 42mg

carbohydrate Content

Carbs 48g

saturated Fat Content

Saturated 8g

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