– 2 medium russet potatoes peeled and diced Recipe

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If you love hearty, comforting bowls of soup with just the right amount of spice and creaminess, then you are going to adore this jalapeno corn chowder featuring – 2 medium russet potatoes peeled and diced. These potatoes add the perfect tender bite and subtle earthiness that balances beautifully with the sweetness of fresh corn and the lively zing of jalapeños. This recipe is my absolute favorite when I want to warm up and enjoy something both simple and perfectly bold in flavor.

Ingredients You’ll Need

Don’t let the list fool you — each ingredient in this chowder is straightforward but essential, making this dish shine with every spoonful. From the creamy milk to the fresh jalapeños, every part is doing delicious work in the pot.

• – 2 medium russet potatoes peeled and diced: These provide a creamy, starchy texture that makes the chowder wonderfully filling.
• 1 Tbsp olive oil: Adds a subtle fruitiness and helps sauté the veggies evenly.
• 1 Tbsp unsalted butter: For that rich, luscious mouthfeel in the chowder base.
• 1/2 tsp smoked paprika: Introduces a warm, smoky depth that complements the sweetness of the corn.
• 1 large yellow onion finely diced: Brings a natural sweetness and savory foundation.
• 1 Tbsp all-purpose flour: Thickens the soup and creates a silky texture.
• 4 cups whole milk: Makes the chowder creamy and smooth without overpowering the other flavors.
• 1 lb fresh corn kernels cut off the cob (or frozen): Adds bursts of juicy, sweet crunch throughout.
• 1-2 jalapeño peppers finely diced: Packs the perfect spicy punch tailored to your heat preference.
• 2 cups shredded cheese: I love a Mexican cheese blend for mildness, but sharp cheddar works great too for extra tang.
• 1 tsp garlic powder: Enhances all other flavors with a subtle, aromatic boost.
• Fresh cilantro for garnish: Brings a bright, herbaceous freshness to finish.

How to Make – 2 medium russet potatoes peeled and diced

Step 1: Prepare the Potatoes

First things first, get your – 2 medium russet potatoes peeled and diced into bite-sized pieces. Place them in a saucepan and cover completely with cold water. Toss in a teaspoon of salt to flavor the potatoes as they cook. Bring the water to a boil, then reduce to a gentle simmer until the potatoes are tender enough to pierce with a knife—usually about 10 to 15 minutes. Drain them carefully and set aside, ready for the chowder.

Step 2: Sauté the Vegetables

While your potatoes are simmering, heat olive oil and butter together in a heavy-bottomed pot or Dutch oven over medium heat. Once the butter melts, sprinkle in the smoked paprika and stir it around until fragrant. Add the finely diced onion and stir frequently as they soften and turn translucent in about four minutes. This step builds the flavor backbone of your chowder.

Step 3: Build the Base

Now, sprinkle the all-purpose flour over the softened onions and cook for about one minute while stirring constantly to prevent any browning. This creates a roux that will lend your chowder a velvety texture. Slowly pour in the whole milk — it helps if it’s warmed slightly beforehand — while whisking to combine everything smoothly without lumps.

Step 4: Add the Good Stuff

Carefully fold in the cooked potatoes, fresh or frozen corn kernels, and finely diced jalapeños. Give the mixture a good stir and raise the heat slightly until the chowder reaches a gentle boil. Once bubbling, reduce the heat to keep it simmering without scorching or sticking to the bottom.

Step 5: Season to Taste

Before the final touches, give your chowder a quick taste and adjust with salt and pepper as needed. Then, remove the pot from the heat and let it cool for about ten minutes. This brief wait is key to avoid the cheese curdling when added later.

Step 6: Finish Strong

Last but definitely not least, stir in your shredded cheese until it melts beautifully into the chowder, lending rich creaminess. Your – 2 medium russet potatoes peeled and diced will shine in every spoonful, blending perfectly with the sweet corn, spicy jalapeños, and cheesy indulgence.

Step 7: Serve it Up

Dish your chowder into bowls and sprinkle with fresh chopped cilantro. If you can wait for just a minute, the flavors will settle beautifully so you get a harmonious bite every time. This chowder is a complete mood lifter and guaranteed crowd-pleaser.

How to Serve – 2 medium russet potatoes peeled and diced

Garnishes

Fresh chopped cilantro is my go-to garnish for adding a fresh, herbal note that cuts through the richness. You could also sprinkle a little extra cheese on top or add a dollop of sour cream or Greek yogurt for creaminess and a cooling effect against the jalapeños’ heat.

Side Dishes

This chowder pairs wonderfully with a crusty, warm baguette or buttery garlic bread for dipping. A simple green salad with a light vinaigrette can balance the richness and add a crisp contrast.

Creative Ways to Present

For a fun twist, serve the chowder in hollowed-out bread bowls or mini pumpkin shells, which is perfect for entertaining or a festive fall meal. You can also top with crunchy roasted corn kernels or fried jalapeño slices to elevate texture and flavor.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover chowder into airtight containers and refrigerate for up to 3 days. The – 2 medium russet potatoes peeled and diced hold their texture well, making reheats just as satisfying as fresh.

Freezing

This chowder freezes nicely, too. Store it in freezer-safe containers or bags with plenty of headspace, and freeze for up to 2 months. Just be aware that the potatoes may soften a bit after thawing but will still taste delightful.

Reheating

The best way to reheat your chowder is gently on the stovetop over low heat, stirring frequently to keep it creamy and prevent sticking. If it’s too thick after reheating, add a splash of milk or broth to loosen it up.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Absolutely! Sweet potatoes add a lovely natural sweetness and vibrant color but will change the overall flavor profile slightly. If you try it, I recommend peeling and dicing them just like the russets.

How spicy will the chowder be with 2 jalapeños?

Using 2 medium jalapeños will give the chowder a noticeable but moderate heat level. If you prefer milder, start with one and taste as you go, since jalapeño heat can vary.

Can I make this chowder dairy-free?

Yes! Swap the milk for a full-fat coconut or cashew milk, and replace the cheese with a dairy-free alternative that melts well. The – 2 medium russet potatoes peeled and diced still bring creaminess and body to the dish.

Is fresh corn necessary or is frozen corn okay?

Fresh corn offers a bright, juicy burst and is fantastic if in season, but frozen corn works perfectly well too. Frozen corn is convenient and still flavorful once cooked into the chowder.

Can I add bacon or sausage to this chowder?

Definitely! Crispy bacon or browned sausage adds wonderful smoky or meaty richness. Just cook your meat first, remove it, then follow the recipe as usual and stir the meat back in near the end.

Final Thoughts

I can’t recommend this jalapeno corn chowder recipe enough, especially because of how the – 2 medium russet potatoes peeled and diced transform the soup into a rich, velvety delight that keeps you cozy and satisfied. Whether you’re making lunch for one or feeding a hungry family, it’s a recipe to have in your go-to repertoire. So grab those potatoes, fire up your stove, and get ready to fall in love with every comforting spoonful!

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