Jalapeno-Corn Chowder
Try this Jalapeno-Corn Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 tablespoon smoked paprika
- 1/2 cup salt
- 1 tablespoon pepper
- 1/4 cup garlic minced
- 1/4 cup ground cumin
- 8 quarts chicken stock
- 2.5 pounds celery medium dice
- 4.5 pounds spanish onions medium dice
- 6 quarts corn kernels
- 4 pounds yukon potatoes medium dice
- 2 quarts heavy cream
- 1/4 cup pickled jalapenos chopped
- 1/4 cup pickled jalapeno juice
- 2 quarts roux
- ***turmeric***
- Carbohydrate 1818.45604553801 g
- Cholesterol 1765.0399983212 mg
- Fat 574.76858704533 g
- Fiber 169.434695674649 g
- Protein 580.768211074608 g
- Saturated Fat 274.902006617813 g
- Serving Size 1 1 Serving (24822g)
- Sodium 79954.5395939247 mg
- Sugar 1649.02134986336 g
- Trans Fat 35.4952083753521 g
- Calories 14274 calories
Sweat the onion and celery until soft. Add the corn kernels and jalapenos and cook 5 minutes. Add the garlic , cumin, smoked paprika, salt and pepper. Add the chicken stock and bring to a simmer. Add the roux and cook til it begins to thicken. Add the jalapeno juice, heavy cream and potatoes. Return to simmer. Cook until potatoes are cooked. ***Use Turmeric to adjust the color if needed***
