Last weekend we were in Austin for a friends post-wedding celebration and stopped by El Alma for a late afternoon lunch. I ordered their corn and poblano chowder on a whim and it was so incredible that I have been craving it every day since!

When I saw that the temps were going to dip below 60 for the first time all season, I thought - "why not make some corn chowder?" A quick search on Pinterest revealed a jalapeño corn chowder recipe that looked just as good as the corn chowder I was craving.

The ingredients are simple, the recipe is easy and the corn chowder was even better than I remembered. Simply perfect for these "cold" Texas nights!

Ingredients

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

Instructions

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

Original recipe HERE

Jalapeno Corn Chowder