Corn Chowder With Jalapeno Recipe

Name: Corn Chowder With Jalapeno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Add the onions, bell pepper, celery and jalapenos and saute until the onions are lightly browned and tender, about 5 minutes.
3
Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
4
Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
5
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.
6
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.
7
Stir in the cream and heat through, about 1 minute.

1048

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Corn Chowder With Jalapeno falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Chowder With Jalapeno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions