Taste buds, prepare to tango! This corn chowder is a velvety two-step of sweet and spicy, a delightful jig in every spoonful….
Picture a crisp autumn evening, and you’re craving something that wraps you in warmth while tickling your taste buds with just the right amount of spice.
That’s exactly where this Sweet Corn and Jalapeno Chowder comes in – a bowl of pure comfort that’s been stealing hearts in my kitchen for years.
Choose Your Chowder Recipe Preferences
Extremely Simple & Easy To Make | Make It From Scratch
Why This Chowder Will Become Your New Obsession
Before we dive into the cooking process, let me share why this isn’t just another soup recipe.
Having experimented with quite a few corn chowder variations in my professional kitchen, I can confidently say this version strikes gold.
The secret? It’s all about the harmony between sweet corn kernels (I swear by these Organic Sweet Corn when it’s not fresh corn season) and the carefully controlled heat of fresh jalapenos.
Affiliate Disclosure: Kitchen tools and ingredients mentioned in this post have been carefully selected based on years of professional experience. Some links above and within the article are affiliate links, meaning I earn a small commission if you make a purchase. Rest assured, I only suggest or recommend kitchen essentials or things I use and trust in my own kitchen.
The Magic Behind the Ingredients
Let’s talk about what makes this chowder extraordinary.
The foundation starts with premium bacon – and trust me, this is where splurging makes a difference.
After testing numerous brands, I’ve found that Niman Ranch Uncured Bacon brings the perfect balance of smokiness and meatiness without overwhelming the delicate corn flavor (Their ethical farming practices are just the cherry on top).
And at the height of summer, nothing surpasses the sweetness of fresh corn (Use fresh corn if possible).
But here’s a professional tip: Premium frozen corn like these Organic one’s actually outperforms fresh corn during off-season months. Why? They flash-freeze at peak ripeness, locking in that summer sweetness we’re after.
Essential Kitchen Tools for Chowder Success
Before we start cooking, let’s ensure you’re properly equipped. With the appropriate tools, the task becomes remarkably easier and you will know this once you start making this sweet corn and jalapeno chowder.
Dutch Oven: A heavy-bottom Dutch oven is non-negotiable for this recipe. After testing different brands, my Le Creuset 5.5-quart Dutch Oven has proven invaluable for achieving that perfect simmer without scorching. Yes, it’s an investment, but it’s one that will serve you for decades.
Immersion Blender: For achieving that silky-smooth consistency, nothing beats an immersion blender. The Vitamix Immersion Blender has been my trusted kitchen companion – its variable speed control lets you achieve different textures, from slightly chunky to velvet-smooth.
The Recipe: Sweet Corn and Jalapeno Chowder
Ingredients Required To Make Sweet Corn and Jalapeno Chowder
For the Base:
- 8 slices premium thick-cut bacon (Niman Ranch recommended)
- 1 large white onion, diced
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2-3 jalapeños, seeded and minced (adjust to heat preference)
- Six cups of the summer’s sweet bounty – fresh corn kernels (These Organic frozen kernels offer a worthy stand-in when needed)
- 2 medium Yukon Gold potatoes, diced
- 4 cups high-quality chicken stock
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- Fresh thyme sprigs
- Sea salt and freshly ground black pepper
For Garnish:
- Reserved crispy bacon bits
- Fresh corn kernels
- Thinly sliced jalapenos
- Fresh chives
- A drizzle of cream
The Ideal Cooking Method To Get The Best Sweet Corn and Jalapeno Chowder For Dinner
Rendering the Bacon:
Begin by rendering the bacon in your Dutch oven over medium heat until perfectly crispy.
Here’s where that Le Creuset’s heat distribution really shines – you’ll get consistently crispy bacon without any burnt spots.
After removing the bacon, save the golden fat.
In that liquid gold (bacon fat), saute your diced onions and celery until they’re translucent and tender – about 5-7 minutes.
The aromatics are your flavor foundation, so don’t rush this step.
Adding Garlic and Jalapenos:
Now, add the minced garlic and jalapeños and cook until their enticing scent is released, approximately one minute.
Pro tip: If you’re concerned about heat levels, start with less jalapeno as you can always heat things up slowly.
Introducing star of the show:
Now it’s time for the heart of the matter – which is in with the corn.
If using fresh corn, you’ll want to cook them for about 5 minutes until they start to caramelize slightly.
Using Peterson’s frozen corn? Add them straight from frozen and cook for 7-8 minutes.
Adding the taste makers:
Add your diced potatoes and fresh thyme sprigs and then pour in that chicken stock, bring to a simmer, and let it cook until the potatoes are tender – about 15-20 minutes should suffice.
Time for the transformation:
Remove about 2 cups of the solid ingredients and set aside.
Using your immersion blender (this is where the Vitamix’s precision control comes in handy), blend the remaining soup until smooth.
Simmering:
Return the reserved vegetables to the pot, add the heavy cream and butter, and simmer for another 5-10 minutes until everything is heated through and the flavors have melded together perfectly.
Now, bring forth the final flourish i.e. season with sea salt, its briny kiss, and freshly ground black pepper, its aromatic warmth, adjusting to your taste
Serving Your Sweet Corn and Jalapeno Chowder Masterpiece
Ladle your chowder into warmed bowls (yes, warming your bowls makes a difference – I use my warming drawer, but a low-temperature oven works too).
Top with those crispy bacon bits you’ve been resisting, a few fresh corn kernels, thin jalapeño slices, snipped chives, and a artistic drizzle of cream.
Storage and Reheating Tips
This chowder actually gets better the next day as the flavors continue to develop.
Store it in an airtight container – I swear by these Glass Lock Storage Containers for their perfect seal and ease of reheating.
They’re microwave-safe and won’t stain from the soup.
To restore this dish to its former glory, reheat gently over medium-low heat, stirring occasionally. A touch of cream or stock will revive its perfect texture.
Final Thoughts
This Sweet Corn and Jalapeno Chowder is incredibly versatile. Want to make it vegetarian? Skip the bacon and use a good quality vegetable stock (Better Than Bouillon’s Vegetable Base is my go-to).
Need it spicier? Add a dash of your favorite hot sauce – I’m partial to Yellowbird’s Jalapeno Sauce for its fresh, bright heat.
I would say, don’t just follow the instructions, let them be a springboard for your own culinary expression.
Start with these foundations, then adjust to your taste.
And don’t forget to invest in quality tools and ingredients – they’re the difference between a good chowder and an unforgettable one.
