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Chowder is one of those beloved comfort foods that warms the soul with every spoonful. Its creamy, hearty texture and rich flavors make it a favorite for many, especially during cooler months. Traditional chowders often feature a variety of ingredients, but they all share one thing in common—a deep, satisfying flavor profile that beckons for more. As culinary enthusiasts continue to experiment with flavors and textures, innovative recipes are emerging to elevate this classic dish. One such recipe is Jalapeño Popper Corn Chowder, which combines the sweetness of corn with the spicy kick of jalapeños, creating a delightful twist on a traditional favorite.

Jalapeno Popper Corn Chowder

Discover a delicious twist on comfort food with Jalapeño Popper Corn Chowder! This irresistible recipe combines the sweetness of fresh corn with the spicy kick of jalapeños, creating a creamy and hearty dish that's perfect for any occasion. It's packed with wholesome ingredients and offers nutritious benefits too. Get ready to impress your friends and family—click through to explore the full recipe and elevate your chowder game today!
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Ingredients
  

4 cups fresh corn kernels (or frozen corn)

3 medium jalapeños, diced (remove seeds for less heat)

1 small onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 medium potatoes, diced

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

1 cup shredded cheddar cheese (plus extra for garnish)

1/4 cup chopped fresh cilantro (for garnish)

2 tablespoons olive oil

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic and diced jalapeños. Sauté for an additional 1-2 minutes until fragrant.

      Add the diced potatoes and cook for about 5 minutes, stirring occasionally.

        Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.

          Stir in the corn kernels, heavy cream, smoked paprika, and cumin. Let simmer for another 8-10 minutes, until heated through.

            Use an immersion blender to blend about half of the chowder for a creamy texture while keeping some chunks for bite. (Alternatively, transfer half to a blender and blend until smooth before mixing back in.)

              Stir in the shredded cheddar cheese until melted and season with salt and pepper to taste.

                Remove from heat and let it sit for a few minutes to thicken.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Serve the chowder in bowls and garnish with extra cheddar cheese, chopped cilantro, and a sprinkle of smoked paprika for a pop of color. You can also drizzle with a touch of olive oil for added richness. Enjoy with crusty bread on the side!