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Fresh corn brings a sweet crunch to the chowder. I love using 4 ears of corn, which gives the best flavor. If fresh corn is not available, use 2 cups of frozen corn. Both options work well, but fresh corn has a special taste. The key vegetables make this chowder hearty. Start with 1 medium onion, chopped finely. This adds a sweet base. Next, use 2 cloves of garlic, minced. Garlic gives a strong aroma and flavor. Don’t forget the potatoes! Use 2 medium potatoes, peeled and diced. They add creaminess and help thicken the chowder. Finally, we need 1-2 fresh jalapeños. Seed and chop them finely. Adjust the amount based on how spicy you like it. Creamy goodness comes from 1 cup of heavy cream. This makes the chowder rich and smooth. We also need 1 cup of sharp cheddar cheese, grated. It adds a lovely cheesy flavor. For seasoning, use salt and pepper to taste. A sprinkle of fresh cilantro or chives at the end makes a great garnish. This adds color and freshness to each bowl. Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5-7 minutes. You want them to be soft and clear. Next, toss in the minced garlic and jalapeños. Cook for another 2-3 minutes. This step makes your kitchen smell amazing! Now, add the diced potatoes to the pot. Pour in the vegetable broth, and bring this mix to a boil. Once it boils, lower the heat and let it simmer for about 15 minutes. This helps the potatoes become tender. After that, stir in the corn kernels and heavy cream. Let the chowder cook for an extra 5 minutes. Take the pot off the heat. Gradually stir in the grated cheddar cheese. Keep mixing until it melts and makes the chowder creamy. Season with salt and pepper to your taste. If you like a smooth texture, use an immersion blender to puree half of the chowder. This gives you a nice balance of creaminess and texture. Warm it through on low heat before serving. To control the heat in your chowder, start with one jalapeño. Seed and chop it finely. Taste as you go. If you want more heat, add a second jalapeño. For a milder taste, remove all seeds. You can also add a pinch of cayenne for extra warmth without using more peppers. For deeper flavor, use fresh corn. Shuck it just before cooking. Also, sauté onions until golden brown to bring out their sweetness. You can add herbs like thyme or smoked paprika to change the taste. A splash of lime juice at the end brightens the chowder. Serve the chowder in deep bowls. Top with chopped cilantro or chives for color. A sprinkle of cheese on top adds a nice touch. For a rustic feel, place a slice of crusty bread beside the bowl. This makes the dish feel warm and inviting. {{image_2}} If you want a vegetarian twist, skip the heavy cream. You can use coconut milk instead. It gives a nice creaminess with a hint of sweetness. For the broth, use a rich vegetable broth to keep the flavors bold. This version still tastes great and is perfect for plant lovers. Looking to add some protein? Consider using cooked chicken or shrimp. Both cook quickly and blend well with the chowder. Just add them when you stir in the corn. For a meatless option, try adding beans like black beans or chickpeas. They add texture and protein without changing the flavor too much. Cheese makes this chowder creamy and rich. While sharp cheddar is a classic choice, feel free to mix it up. You can try pepper jack for a spicy kick. Or go with a smoked gouda for a deeper flavor. Each cheese will change the taste slightly, so have fun experimenting! After making your Jalapeño Cheddar Corn Chowder, let it cool down. Pour it into an airtight container. This chowder lasts in the fridge for about 3 to 5 days. When ready to eat, check for any signs of spoilage. If it smells or looks off, toss it. You can freeze the chowder for later. Use freezer-safe containers or bags. Leave some space for expansion. This chowder can stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight before reheating. To reheat, pour your chowder into a pot over low heat. Stir it often to avoid burning. If the chowder seems too thick, add a splash of broth or cream. This keeps it creamy and delicious. You can also use a microwave. Heat it in a microwave-safe bowl. Stir halfway through to ensure even heating. Enjoy your chowder warm! You can use half-and-half or whole milk. For a lighter option, try coconut milk. These substitutes will change the taste slightly, but they still work well. If you want it creamy, use 2 tablespoons of cornstarch mixed with milk. This will help thicken the chowder without heavy cream. To boost the heat, add more jalapeños. You can also use diced serrano peppers. If you enjoy smoky flavors, a pinch of cayenne pepper adds nice warmth. For an even spicier kick, try adding hot sauce. Start with a little, then taste before adding more. Yes, canned corn is a great option! It saves time and is still tasty. Use about 2 cups of canned corn, drained. Just combine it with the other ingredients as you would with fresh corn. The chowder will still be creamy and delicious. This blog post covered how to make a tasty chowder with fresh corn, key veggies, and creamy cheese. We shared step-by-step instructions to prepare the base, cook the chowder, and add flavor. You learned tips to adjust spice levels, enhance taste, and present the dish beautifully. Explore variations for vegetarian options and different proteins. Lastly, we provided easy storage and reheating tips. Now, it's time for you to take these ideas and create your own delicious chowder. Enjoy every bite!

Jalapeño Cheddar Corn Chowder

Savor the comforting flavors of Jalapeño Cheddar Corn Chowder with this easy recipe! Perfect for cozy evenings, this creamy chowder blends fresh corn, spicy jalapeños, and rich cheddar into a delightful bowl. With just a few simple ingredients and quick instructions, you can create a delicious meal that warms the heart. Ready to spice up your cooking? Click through for the full recipe and enjoy a delightful dish tonight!
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Ingredients
  

4 ears of fresh corn, kernels removed (or 2 cups of frozen corn)

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1-2 fresh jalapeños, seeded and finely chopped (adjust based on spice preference)

4 cups vegetable broth

1 cup heavy cream

1 cup sharp cheddar cheese, grated

Salt and pepper to taste

Fresh cilantro or chives, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the chopped onion and sauté for about 5-7 minutes, or until translucent.

      Stir in the minced garlic and jalapeños, cooking for another 2-3 minutes until fragrant.

        Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

          Stir in the corn kernels and heavy cream, allowing the chowder to cook for an additional 5 minutes.

            Remove the pot from heat and gradually stir in the grated cheddar cheese until melted and creamy.

              Season with salt and pepper to taste.

                Use an immersion blender to puree about half of the chowder for a creamy texture while leaving some chunky bits for added texture (optional).

                  Return to low heat to warm through before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                      - Presentation Tips: Serve the chowder in deep bowls, garnished with chopped cilantro or chives and a sprinkle of extra cheese for an appealing presentation. You can also add a slice of crusty bread on the side for dipping!