Jalapeño corn chowder

This is a very tasty corn chowder, the jalapenos give it zip, and the roasted red peppers give a sweetness.

Jalapeño corn chowder

Serving Size: 4


  • 3 cups corn
  • 1&1/2 cups veggie bouillon
  • 1 cup soy milk
  • 1-2 jalapeno peppers, finely chopped
  • 1/4 jar red sweet peppers, drained and chopped (1/4 cup)
  • 1/2 cup crumbled soy cheese(optional)
  • cilantro cream as garnish (optional)

Cilantro cream garnish

  • 1/2 cup cilantro leaves
  • 1 clove garlic
  • 1/2 cup soy yogurt
  • splash lemon juice
  • Pinch salt


  1. Cut off kernels from the ears of corn, if using.
  2. In a blender container combine half the corn and the broth.
  3. Blend until smooth.
  4. In a large saucepan combine broth mixture and remaining corn kernels.
  5. Stir in soy milk, jalapeno peppers, and red peppers or pimento.
  6. Heat through.
  7. Top each serving with cheese and garnish with cilantro soy cream
  8. Makes 4 side dish servings.

To make the cilantro cream:
Place all the ingredients in a blender and puree.


This makes a nice homestyle soup with lots of roughage. If you plan to serve it for guests, I would put the pureed corn through a sieve before adding the rest of the corn pieces and returning to the pan. That way it will be a creamier, smoother soup.


2 responses to “Jalapeño corn chowder”

  1. This recipe is a winner! May I suggest a similar one that I looked up in one of my cookbooks? http://cuceesprouts.com/2011/01/jalapeno-corn-chowder/

  2. Chris says:

    Hi Cucee Sprouts,
    Thank you for your comment. We are glad you liked the soup 🙂 We think it’s tasty too. I did check out your soup, it looks t be more of a multi-veggie soup, and rather a pity that it is not vegan, it could be adapted though, by changing the butter and milk to vegan replacements. We hope you are having a happy and healthy new year.

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