Corn and Jalapeno Chowder

Step 1

Melt the butter in a large saucepan over medium-high heat, add the onion and jalapeno and cook until tender, about 5-7 minutes.

Step 2

Add the garlic, cumin, paprika, and cook until fragrant, about a minute.

Step 3

Sprinkle in the flour and cook, stirring, until the flour starts to turn a light golden brown, about 2 minutes.

Step 4

Add the broth and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Step 5

Add the corn and jalapeno and cook for 5 minutes.

Step 6

Add the cream and season with salt and pepper to taste.

Step 7

Remove from heat, mix in the cilantro and enjoy!