Jalapeño and Sweet Corn Chowder

By cmschnettler

Ingredients

• 1 small sweet onion, peeled and chopped
• 1 tablespoon olive oil
• 6 ears of sweet corn, husk and silk removed and cut from the cob
• 2 fresh jalapeños, seeded and chopped
• 2 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces reduced fat cream cheese (room temperature so it melts well)
• 1/3 cup heavy cream
• 1 1/2 cups shredded sharp white cheddar cheese

Preparation

Step 1

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 and cheddar, stir well. Let simmer uncovered for an additional 10 minutes, stirring occasionally.

Garnish with cilantro and green onions if desired.