Last weekend we were in Austin for a friends post-wedding celebration and stopped by El Alma for a late afternoon lunch. I ordered their corn and poblano chowder on a whim and it was so incredible that I have been craving it every day since!
When I saw that the temps were going to dip below 60 for the first time all season, I thought - "why not make some corn chowder?" A quick search on Pinterest revealed a jalapeño corn chowder recipe that looked just as good as the corn chowder I was craving.
The ingredients are simple, the recipe is easy and the corn chowder was even better than I remembered. Simply perfect for these "cold" Texas nights!
- 1 small sweet onion, peeled and chopped
- 1 tablespoon olive oil
- 6 ears sweet corn, husk and silk removed and cut from the cobb
- 2 fresh jalapeños, seeded and chopped
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces reduced fat cream cheese (room temperature so it melts well)
- 1/3 cup heavy cream
- 1 1/2 cup shredded sharp white cheddar cheese (Cabot New York Vintage is my favorite)
- Heat a large sauce pan or dutch oven to medium heat.
- Add olive oil and chopped onion, sauté for 3 minutes, stirring occasionally.
- Add corn and chopped jalapeños, sauté for 2 more minutes.
- Add broth, cumin, garlic powder, paprika, salt and pepper and stir well.
- Cover and reduce heat to medium low, let simmer for 20 minutes.
- Remove lid and add cream cheese, cream and cheddar, stir well. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
- Garnish with cilantro and green onions if desired.
Original recipe HERE