Jalapeño and Sweet Corn Chowder

Annie Holmes


1small sweet onion, peeled and chopped
1tablespoon olive oil
6 ears of sweet corn, husk and silk removed and cut from the cob
2 fresh jalapeños, seeded and chopped
2cups chicken broth
1teaspoon cumin
1teaspoon garlic powder
1/2teaspoon paprika
1/2teaspoon salt
1/2teaspoon pepper
4ounces reduced fat cream cheese (room temperature so it melts well)
1/3cup heavy cream
1 1/2cups shredded sharp white cheddar cheese (Cabot New York Vintage is my favorite.)


  1. Heat a large sauce pan or dutch oven to medium heat.
  2. Add olive oil and chopped onion, sauté for 3 minutes, stirring occasionally.
  3. Add corn and chopped jalapeños, sauté for 2 more minutes.
  4. Add broth, cumin, garlic powder, paprika, salt and pepper and stir well.
  5. Cover and reduce heat to medium low, let simmer for 20 minutes.
  6. Remove lid and add cream cheese and cheddar, stir well. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
  7. Garnish with cilantro and green onions if desired.

This recipe from Honest Cooking was reprinted with permission. It originally appeared as Sweet Corn Chowder at Maebells.