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Corn Chowder with Jalapeños

Bowl of corn chowder soup


3 ears Door County sweet corn
1 tablespoon olive oil
1 small onion, chopped
1 jalapeño, chopped
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon garlic powder
1 cup chicken stock
2oz. cream cheese
1/3 cup heavy cream
3/4 cup sharp cheddar


Cut the kernels from the sweet corn and place in medium sauce pan. Add onion and olive oil and sauté for 3 minutes.

Add jalapeño and sauté for 2 more minutes, then add salt, cumin, paprika and garlic powder, chicken stock, cream cheese, heavy cream, cheddar.  

Simmer for 20 minutes. Serve hot.


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