I make this Spicy Jalapeño Corn Chowder when I want a warm, creamy, and slightly spicy bowl of comfort. It blends the sweetness of corn with the heat of jalapeños, made richer by tender potatoes and a velvety broth. It’s a cozy, easy-to-make chowder that feels like a hug in a bowl.

Why You’ll Love This Recipe

I love how this chowder brings together bold and comforting flavors without being complicated. It’s hearty enough to be a main dish but light enough for a starter. I can control the spice level to suit my mood, and it uses simple ingredients that I often already have. The creamy base, soft chunks of potato, and bursts of corn make it satisfying with every spoonful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups fresh or frozen corn kernels
2 jalapeños, finely chopped (remove seeds for less heat)
1 medium onion, diced
3 garlic cloves, minced
3 medium potatoes, peeled and diced
4 cups vegetable broth
1 cup coconut milk or heavy cream
2 tablespoons olive oil
1 teaspoon salt (or to taste)
½ teaspoon black pepper

Directions

I heat olive oil in a large pot over medium heat. I add the diced onion and cook it for about 5 minutes until soft and translucent.
I stir in the garlic and chopped jalapeños, cooking for another minute to bring out their flavor.
I add the diced potatoes and pour in the vegetable broth, bringing it all to a gentle boil.
I reduce the heat and let it simmer for 10–15 minutes, until the potatoes are fork-tender.
I stir in the corn and cook for another 5 minutes.
I pour in the coconut milk or heavy cream, stirring until the chowder is creamy and heated through.
I season with salt and black pepper, give it a final stir, and serve hot.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I sometimes blend half the soup for a creamier texture while keeping some chunks for bite.
If I want more spice, I leave the jalapeño seeds in or add a pinch of cayenne.
For a smokier flavor, I use roasted corn or smoked paprika.
When I want a vegan version, I stick with coconut milk instead of cream.
I occasionally top the chowder with chopped cilantro or crispy tortilla strips for texture.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I pour it into a pot over medium heat and stir occasionally until warmed through. If it has thickened, I add a splash of broth or water. For freezing, I leave out the cream or coconut milk before freezing and stir it in when reheating. It freezes well for up to 2 months.

FAQs

How spicy is this chowder?

It’s mildly to moderately spicy depending on the jalapeños. I remove the seeds to reduce heat and keep them in for more kick.

Can I use frozen corn?

Yes, I often use frozen corn when fresh isn’t available. It works perfectly and saves prep time.

What can I use instead of coconut milk?

I sometimes use heavy cream or half-and-half instead. Both make the chowder creamy and rich.

Can I make this ahead of time?

Absolutely. I make it the day before, let it cool, and store it in the fridge. The flavors get even better the next day.

Can I blend the soup?

Yes, I like to blend half the soup for a thicker, smoother texture while keeping some of the potatoes and corn whole for contrast.

Conclusion

This Spicy Jalapeño Corn Chowder is my go-to for when I want something comforting but exciting. The balance of creamy sweetness and gentle heat makes it feel special, yet it’s easy enough for any weeknight. It’s one of those soups that always hits the spot and keeps me coming back for more.