Roasted Jalapeno and Corn Chowder


  1. Sweat the butter and onions in a 6 qt. stockpot for 5 minutes over a low heat.
  2. Add two bags of Simplot Corn & Jalapeno Blend, stir, cook for 2 minutes. Add chicken stock, bring to a simmer and cook for 5 minutes. Add heavy cream return to a simmer, add cumin and thyme, taste, season with salt and cayenne pepper.
  3. Garnish each bowl with a few dices of sundried tomato and cilantro.


  • 1 tsp thyme, ground
  • cayenne pepper, to taste
  • 8 oz chicken stock
  • 10 leaves cilantro, fresh
  • 1/4 tsp cumin
  • 4 oz Nature's Best Dairy® Butter
  • 32 oz Nature's Best Dairy® Cream, Heavy
  • 10 oz Peak Fresh Produce® Onion(s), Yellow, diced
  • 1/4 tsp pepper, white, ground
  • 4 oz Roma® Tomatoes, Sun-Dried, diced
  • salt, sea , to taste
  • 5 lb Simplot® RoastWorks®: Flame-Roasted Corn & Jalapeño Blend