Spicy Corn and Jalapeño Chowder - Gluten Free
The Spicy Corn and Jalapeño Chowder is a delectable blend that brings the warmth and vibrancy of Mexican cuisine to your table. Bursting with fresh corn kernels, diced potatoes, and fiery jalapeños, this chowder offers a harmonious balance of sweet, creamy, and spicy notes that dance on your palate.
Ingrédients
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 medium carrot, diced
- 1 jalapeño jalapeño pepper, seeded and finely chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and and black pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Heat the butter and olive oil in a large pot over medium heat.
- Add the diced onion and garlic to the pot and sauté until translucent, around 5 minutes.
- Stir in the potatoes, carrots, and jalapeño, cooking for an additional 5 minutes.
- Add the corn kernels and stir well.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream, smoked paprika, ground cumin, and cayenne pepper. Season with salt and black pepper to taste.
- Allow the chowder to simmer for another 10 minutes over low heat, stirring occasionally.
- Using an immersion blender, blend the chowder until reaching your desired consistency. For a chunkier texture, blend only a portion of the soup.
- Serve the chowder hot, garnished with fresh cilantro.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 45gProtéines: 6gFat: 15gSucre: 10g
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