Creamy Jalapeño Corn Chowder

What is the best part about the different seasons?

The food.

Hands down.

Fall is all about different chilis, homemade bread, stews, roasts, and soup. So I challenged myself to make a recipe I’ve never tried for the 31 Days of Fall. Honestly, I’ve done this twice with my first attempt being a Normandy stew (which was delicious and I plan to share on Charming Southern).

This chowder makes for a stress free week day meal. The ingredients are easy to find, although I’d put money that a lot of what is needed is already in your kitchen. My husband is also convinced that crab would be a killer add in, so I guess that’s in my future.

Let me know if you try this recipe and make any adjustments. I know it will definitely be on rotation in this house during the fall and winter months.
Especially this month accompanied with a Cider or Oktoberfest beer.

Creamy Jalapeño Corn Chowder

Ingredients:

• 2 Tbsp Olive Oil

• 1 Medium Onion, diced

• 2 Stalks Celery, diced

• 1/4 C Butter

• 1/4 C Flour

• 2 C Chicken Broth

• 2 C Whole Milk

• 2 Large Russet Potatoes, washed, peeled, & diced

• 2 Jalapeños, diced

• 2 Sprigs Fresh Thyme

• 1 tsp Garlic, minced

• 1 1/2 tsp Salt

• 1/2 tsp Pepper

• 1/8 tsp Paprika

• 2 (15.25 oz) Cans Yellow Corn

• 1/2 C Heavy Cream

garnish: Bacon, Cheddar Cheese, Chives

Directions:

1. Sauté the onion and celery: Heat oil in a large pot over medium heat. Add the celery and onions and cook, stirring occasionally, until the onion has softened, about 5-8 minutes.

2. Melt the butter in the pan and sprinkle with flour. Stir or whisk to combine until vegetables are coated. Cook for a few minutes to get rid of the raw flour taste.

3. Turn the heat to high. Add in broth, milk, potatoes, jalapeños, thyme, garlic, salt, pepper and paprika. Bring this to a boil, then reduce heat to a gentle simmer and cover. Cook for 8-10 minutes or until potatoes are tender but not mushy, stirring

   occasionally so nothing sticks to the bottom of your pot.

4. Add in corn and heavy cream. Stir to combine.

5. Blend some of the soup: Ladle 3 cups of the soup out of the pot and transfer to a high powdered blender (like a Vitamix). Blend until smooth and add back into the soup.

6. Allow soup to come back to a simmer. Taste and adjust seasonings, if necessary. Ladle soup into bowls.

7. Garnish with bacon, cheddar cheese, chives, more jalapeños, etc.

   Notes

   Soup may thicken as it sits. When reheating leftovers, you may need to add in a little more milk. Leftovers are best reheated in a saucepan on the stove.

   Author: Tawnie Graham of Kroll's Korner