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Grilled Cheese with Heirloom Tomatoes and Jalapeno Corn Chowder

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Grilled Cheese with Heirloom Tomatoes and Jalapeno Corn Chowder

Adventures in Vegetarianism continued…Cold, rainy day + Grilled Cheese with Heirloom Tomatoes and Jalapeno Corn Chowder = Delish!

Jalapeno Corn Chowder

June 6, 2017
: 4
: 15 min
: 45 min
: 1 hr
: Medium


  • 1 small sweet onion, peeled and chopped
  • 1 tablespoon olive oil
  • 6 ears sweet corn, husk and silk removed and cut from the cobb
  • 2 fresh jalapeños, seeded and chopped
  • 2 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 ounces reduced fat cream cheese (room temperature)
  • ⅓ cup heavy cream
  • 1½ cup shredded sharp white cheddar cheese
  • Step 1 Heat a large sauce pan or dutch oven to medium heat.
  • Step 2 Add olive oil and chopped onion, sauté for 3 minutes, stirring occasionally.
  • Step 3 Add corn and chopped jalapeños, sauté for 2 more minutes.
  • Step 4 Add broth, cumin, garlic powder, paprika, salt and pepper and stir well.
  • Step 5 Cover and reduce heat to medium low, let simmer for 20 minutes.
  • Step 6 Remove lid and add cream cheese and cheddar, stir well. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
  • Step 7 Garnish with cilantro and green onions if desired.

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