In a large, heavy-bottomed pot, melt 2 tablespoons of unsalted butter over medium heat until it foams. Add one finely chopped onion and sauté for about 3–4 minutes, or until the onion turns translucent and fragrant. Stir in 2 minced garlic cloves and one sliced jalapeño, cooking for an additional minute.

Once your aromatics are ready, add 2 diced Yukon Gold potatoes and 4 cups of fresh or frozen corn kernels to the pot. Pour in 4 cups of low-sodium chicken or vegetable broth, stirring well to combine. Raise the heat to bring the mixture to a gentle simmer, allowing it to bubble lightly for about 15–20 minutes, or until the potatoes are tender.

After the potatoes are cooked through, remove the pot from heat. Using an immersion blender, blend half of the chowder until creamy, while leaving some potato and corn chunks intact for texture.

Stir in 1 cup of heavy cream to bring a luxurious richness to the chowder. Return the pot to low heat for a few minutes, allowing the cream to incorporate seamlessly while preventing it from boiling.

Finally, season your chowder with salt, freshly ground black pepper, smoked paprika, and ground cumin to taste. Let it rest for 2 minutes for the flavors to meld. Serve hot, garnished with chopped fresh chives.