A creamy, slightly spicy corn chowder inspired by jalapeno poppers, blending sweet corn, tender potatoes, cream cheese, and cheddar.

3 medium jalapeños, seeded and diced

1 small yellow onion, diced

1 tablespoon minced garlic

¼ cup all-purpose flour

2 cups chicken broth

1 cup whole milk

1 pound Yukon gold potatoes, peeled and diced

2 cans (14.75 ounces) creamed corn

1 can (15.25 ounces) sweet corn, drained

1 teaspoon kosher salt

½ teaspoon black pepper

⅛ teaspoon red pepper flakes

4 ounces cream cheese

1½ cups shredded mild cheddar cheese

1 tablespoon olive oil

Chopped chives for garnish

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1. In a large pot over medium heat, sauté jalapeños and onions in olive oil for 3–5 minutes. Add garlic and cook 1 minute.

2. Stir in flour and cook for 1 minute.

3. Slowly pour in broth and milk, stirring to prevent lumps.

4. Add potatoes, cover, and simmer for 20–22 minutes.

5. Add creamed corn, sweet corn, salt, pepper, and red pepper flakes.

6. Blend half the soup with cream cheese until smooth and return to pot.

7. Stir in cheddar until melted.

8. Serve hot topped with chives.

Use vegetable broth for a vegetarian version. Adjust jalapeños for your preferred heat level.