Ingredients
- 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
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until translucent.
- Stir in garlic and jalapeños and cook for 1 minute more.
- Add diced potatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes until potatoes are tender.
- Stir in corn and cook for an additional 5 minutes.
- Pour in coconut milk or heavy cream and stir until well combined and heated through.
- Season with salt and pepper. Serve hot, optionally topped with cilantro or crispy tortilla strips.
Notes
- Blend half the chowder for a creamier texture with chunky bits.
- Use roasted corn or smoked paprika for added depth.
- Leave jalapeño seeds in or add cayenne for extra heat.
- Use coconut milk for a vegan version.
- Add toppings like shredded cheese, avocado, or tortilla strips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
