This jalapeño corn chowder is spicy, savory, and full of one of my favorite flavor combinations: jalapeños and corn. Corn may not be the first ingredient that comes to mind for a keto recipe, but using a relatively small amount alongside plenty of jalapeños lets its sweet flavor come through without making it the bulk of the soup. And this soup certainly lived up to my expectations. It has a substantial kick, so if your spice tolerance isn’t particularly high, you can replace some of the jalapeños with green bell pepper without significantly changing the macros. If you’re like me and actively seek out some heat, you can find more ideas among my spicy recipes.

The chowder starts with onion, garlic, and jalapeños cooked in a little oil before the broth, corn, nutritional yeast, oregano, and cumin are added. Part of the soup is blended to give the broth more body while still leaving plenty of pieces of corn and jalapeño intact. A little lime juice at the end is optional, but adds some acidity to balance the sweetness of the corn and the heat of the peppers. I’ve also included a milder, thicker variation that uses more corn. It’s higher in net carbs, but may suit those with a higher carb limit or who follow a more generally low-carb rather than strict keto approach.

Even the original version is more low-carb than strictly keto, and it’s relatively low in protein and calories, so I think of this chowder more as a side dish than a complete meal. I like to pair it with something very low in carbs and higher in protein to balance things out. My Oaty Drop Biscuits work particularly well alongside it and turn a bowl of spicy chowder into a more substantial meal.