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Jalapeño Corn Chowder

Adrian Ramirez
The Red Cork Bistro's Famous Jalapeño Corn Chowder
Prep Time 30 mins
Course Soup
Cuisine Tex-Mex


  • 3 cups Corn
  • ¾ cup Onion
  • ½ cup Celery
  • 1 Jalapeño No seeds
  • 2 Dry Bay Leaf
  • ½ tsp Dried Tarragon
  • ½ tsp White Pepper
  • ½ tsp Celery Salt
  • 1 tsp Cajun Seasoning
  • 1 tsp Granulated Onion
  • 1 tbsp Sugar To taste
  • 4 cups Heavy Cream 40%
  • 1 cup Chicken Stock
  • 1 tbsp White Vinegar
  • Salt and Pepper to taste
  • 2 tbsp Olive Oil


  • Sauté onions, celery, jalapeños and corn in olive oil on medium heat. Sauté until onions are translucent.
    In separate pan add heavy cream and chicken stock and bring to a simmer (keep your eye on it as it will boil over).
    Once liquid has begun to simmer add bay leaf, tarragon, white pepper, celery salt, Cajun seasoning and granulated onion.
    Once seasonings are well mixed into liquid combine with corn mixture.
    Bring to a boil, once to a boil bring back down to a simmer.
    Add white vinegar.
    Add sugar salt and pepper to taste.
    Soup is finished once it is at the thickness you'd like.