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“Perfectly Sweet and Spicy!! Everyone loves a good corn chowder and we've included jalapeno pepper in this recipe for a sweet and spicy combo!! Puréeng just half of the soup means every spoonful has a chunky yet rich and creamy texture. Freeze the leftovers for another day -”
READY IN:
40mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan or a stock pot over medium heat. Add onion, jalapeno, and garlic and cook until fragrant and tender, about 3 minutes.
  2. Add corn, potato, stock, salt and pepper and bring to a boil. Reduce heat; cover and simmer for 30 minutes. Purée half of the soup, so that it still has a chunky texture. Add evaporated milk. Taste and adjust seasonings if necessary.
  3. TIP: For a fun garnish, add some popcorn to the bowl of soup.
  4. If you leave out the jalapeno, just drizzzle some hot chili oil over the soup as a garnish for the people who like it spicy.

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