Best Corn Chowder With Jalapeno Recipes

Jalapeno Corn Chowder image

Provided by acid.

Categories Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

6 ears corn or 3 cups loose frozen whole kernel corn
1 1/2 cups chicken broth
1 cup milk or 1 cup light cream
1 -2 fresh jalapeno pepper, seeded and finely chopped
1 7/8 ounces jars roasted red peppers, drained and chopped (1/4 cup) or 1 (2 ounce) jar diced pimentos, drained
1/2 cup crumbled feta cheese

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 Jalapeno image

Provided by Princess Pea

Categories Chowders

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 17

2 slices bacon, finely diced
2 onions, finely chopped
1 red bell pepper, stemmed, seeded and finely diced or
1 green bell pepper, stemmed, seeded and finely diced
2 celery ribs, finely diced
2 jalapeno peppers, stemmed, seeded and finely chopped
3 cups corn, drained
1 (15 ounce) can diced tomatoes (preferably fire roasted)
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons yellow cornmeal
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon fresh rosemary, chopped
5 cups vegetable broth or 5 cups chicken broth
1 cup cream or 1 cup half-and-half

Steps:

Heat a large deep skillet, preferably cast-iron, over medium-high heat. Add the salt pork and cook until browned and the bottom of the pan is glazed with fat.
Add the onions, bell pepper, celery and jalapeños and sauté until the onions are lightly browned and tender, about 5 minutes.
Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
Add the broth and heat to boiling, stirring often. Continue boiling until thickened, stirring constantly, for about 2 minutes and pour into the slow cooker.
Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 on low, until the vegetables are tender and the flavors are blended.
Stir in the cream and heat through, about 1 minute.

Nutrition Facts : Calories 244.7, Fat 10.5, SaturatedFat 6, Cholesterol 33.2, Sodium 243.4, Carbohydrate 32.4, Fiber 6.2, Sugar 5.2, Protein 8.6

Corn Chowder with Roasted Jalapeño and Parsley Purée image

Yield Makes about 8 cups, serving 4 to 6

Number Of Ingredients 17

For the puree:
5 fresh jalapeño chilies
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 garlic clove, minced
1 cup packed fresh parsley leaves
For the chowder:
1 onion, chopped fine
2 ribs of celery, chopped fine
2 tablespoons vegetable oil
2 cups chicken broth
2 1/2 cups water
1 1/2 pounds boiling potatoes
1/2 pound ham steak if desired, cut into 3/8-inch cubes
4 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 6 ears of corn)
2 teaspoons fresh thyme leaves, minced

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.