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5 from 1 vote
corn chowder with potatoes and jalapeno
Corn Chowder with Potatoes and Jalapeno
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Corn Chowder with Potatoes and Jalapeno

Course: Holidays/Parties, Main Course, Side Dish, Soup
Cuisine: American
Keyword: corn chowder, potato chowder
Servings: 4 humans
Author: Tiffany - My Busy Kitchen
  • 3 ears fresh corn cut off the cob, approx 2 cups (or 16 oz frozen)
  • 2 cups diced potatoes (I used baby dutch yellow)
  • 1/4 cup butter
  • 5 tbsp flour
  • 1 teaspoon flour
  • 3 cups water (or veg/chicken stock)
  • 1 1/2 tsp Better than Bouillon, Vegetable or Chicken (omit if using stock)
  • 1 cup half & half (room temperature)
  • 1 1/2 tsp Old Bay seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 4 sprigs fresh thyme, chopped (or 1 tsp dry)
  • 2 bay leaves
  • 1/2 jalapeno, finely diced (lessen amount, remove seeds, or omit if heat sensitivity)
  1. Dice the potatoes and set aside.

  2. Cut corn off the ears or remove frozen corn from the freezer and set aside.

  3. Finely dice the jalapeno and set aside. 

  4. In a large pot or dutch oven, melt the butter and then slowly whisk in the 5 tbsp plus 1 tsp of flour until completely combined.

  5. Slowly whisk in the Better than Bouillon to melt and then add the water. 

    Note: You can substitute stock of any kind for the water/bouillon combo.

  6. Slowly whisk in the room temperature half and half.

  7. Add the Old Bay, salt, pepper, thyme, and bay leaves and stir to combine.

  8. Add diced potatoes, fresh or frozen corn, and finely diced jalapeno to the pot. If you're not sure about the heat level, start with 1/4-1/2 jalapeno and adjust later or skip altogether and let each person add to their liking once complete.

  9. Simmer on med-low for 45 minutes.

  10. TASTE! Check potato doneness. Thin with additional stock or water, if needed. Adjust seasonings if needed.

  11. Serve and enjoy immediately!!