We are so in love with this spicy and cheesy delicious corn chowder recipe. This was a staple in our homes growing up and is so reminiscent of the many fall seasons where our moms spent most of their time cooking in the kitchen. Every time we cook and eat this meal, it brings us back to our childhood.
Amazing how that’s all it takes to make us feel like kids again. No wonder we fell in love with cooking, and why we love the fall season so much! Make this a staple in your home, it’s easy to make and will get your tastebuds in mood for the holiday season.
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 1 small sweet onion, peeled and diced
- 1 tbs olive oil
- 2 fresh jalapeños, seeded and chopped
- 2 cups chicken brother
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 oz reduced fat cream cheese (room temperature so it melts well)
- 1/3 cup heavy cream
- 1 1/2 cups shredded sharp white cheddar cheese (Cabot New York Vintage is our favorite)
- 6 sweet corn, husk and silk removed and cut from cob
Ingredients
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Instructions
- Heat a large sauce pan or dutch oven to medium heat.
- Add olive oil and chopped onion, sauté for 3 minutes, stirring occasionally.
- Add corn and chopped jalapeños, sauté for 2 more minutes.
- Add broth, cumin, garlic powder, paprika, salt and pepper and stir well.
- Cover and reduce heat to medium low, let simmer for 20 minutes.
- Remove lid and add cream cheese, cream and cheddar, stir well. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
- Garnish with cilantro and green onions if desired.
Recipe Notes
Adapted From: Maebells
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