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cleanchefmessymom

clean food for my messy life

Creamy Jalapeño Corn Chowder

Jalapeño

The jalapeño is God’s gift to me.

I like them anywhere and everywhere and on any dish that allows for them without messing up the flavor.  Because putting jalapeños on curry would be like putting ketchup on eggs.

But that’s a sensitive subject for some of you, so I won’t get into my opinions on that one.

If the dish is compatible with jalapeños you can count me in for a good helping.

Oh, I also really like soups and chowders.  So soups and chowders with jalapeños?  Double win.

Triple win?  That’s when the soups and chowders with jalapeños are also comfort foods.

And that is exactly what this jalapeño corn chowder is- total comfort.

Countermatch Face Moisturizer

Want to know the bonus on top of the triple win?  It’s vegan.  For all my vegan friends, I want you to know that I really love you.  I have really been taking your needs into consideration lately. Thankfully my husband is super supportive because if we had done it his way, this would have been jalapeño bacon corn chowder.  But he took one for the team- your team.

The next best thing about this chowder is that it was SO simple!  Our lives are pretty chaotic, so we love simple around here.  We also love adaptable, which is exactly what this is.  If you aren’t vegan you can totally amp this up by adding one cup of shredded cheese to the pot in the last few minutes of cooking.  You can also top it with bacon pieces.

Y’all want to know my favorite part (besides all the other things that I said were my favorite parts)?

My husband absolutely loved it.  That’s a huge victory because it’s a serious challenge sometimes to create a soup or chowder that my husband loves and is totally filled and satisfied by.

 Okay, okay, one more favorite part?  This chowder is seriously cheap when you cost it out!  It comes out to be less than a dollar per each bowl!

Winning all around, y’all.  Life is good.

 Jalapeño Jalapeño Jalapeño Jalapeño

Creamy Jalapeno Corn Chowder

Created by on April 26, 2017

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Here's what you need:

  • 2 tbsp. coconut oil
  • 1 jalapeño, seeded and diced
  • 6 c frozen corn
  • 4 c vegetable stock
  • 1 1/2 c coconut cream
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. black pepper
  • 3 tbsp cornmeal- optional
  • sliced jalapeños for topping

Here's what you do:

  1. Heat oil in a large stovetop pot.
  2. Add diced jalapeños and cook until tender and somewhat browned.
  3. Add 5C frozen corn and cook for approximately 5 minutes, stirring halfway through. Corn should begin to brown, but not burn.
  4. Stir in salt, garlic, and black pepper, followed by vegetable stock.
  5. Simmer for 15-20 minutes.
  6. Transfer mixture to a food processor or blender. Puree until mostly smooth.
  7. Return to pot and stir in coconut cream and remaining one cup of frozen corn.
  8. Simmer for 10 more minutes.
  9. If the chowder is thinned you want it thicker, stir in 3tbsp cornmeal and allow to simmer for 5 more minutes.
  10. **If not vegan, 1C shredded cheese may be added at this point.
  11. Add more salt if needed.
  12. Serve hot with sliced jalapeños on top.
  13. Enjoy!
  14. (For non vegetarians and vegans, chopped bacon serves as a great topping and additional protein!)

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