Best 4 Jalapeno Corn Chowder Recipes

JALAPENO CORN CHOWDER

Steps:

• Cut off kernels from the ears of corn, if using whole fresh corn.
• In a blender container, combine half of the corn and the broth.
• Blend till nearly smooth.
• In a large saucepan, combine broth mixture and remaining corn kernels.
• Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
• Heat through.
• Top each serving with cheese.
• Serve hot.

CORN CHOWDER WITH ROASTED JALAPEñO AND PARSLEY PURéE

Steps:

• Make the puree:
• Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
• Make the chowder:
• In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor purée 2 cups of the chowder and stir the purée into the remaining chowder.
• Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.

JALAPENO CHICKEN CORN CHOWDER

Steps:

• Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
• In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
• In a large saucepan combine the broth mixture and the remaining 1 1/2 cups of corn. Stir in cooked chicken, milk, red peppers, and jalapenos. Simmer over medium heat until heated through.
• Garnish each serving with Monterey Jack cheese.

JALAPENO CORN CHOWDER

Steps:

• 1. Melt the butter in a L saucepan over medium heat. Add the onion, bell pepper, jalapeno, and cumin. Cook, stirring, for 10 minutes or until the onion and pepers are tender. 2. Add the flour and stir 1 minute. Vigorously stir in broth and evaporated milk. Increase the heat to high and bring to a boil while stirring. Add the corn and cook for 2 minutes. Top with cilantro to serve