In a large Dutch oven, sauté chopped onion in olive oil over medium-high heat for 3 minutes. Add 2 chopped jalapeños and cook for 2 more minutes, then add garlic, chili powder, cumin, salt & pepper. Cook for another 30 seconds.
You can substitute the smoky chili pepper spice for smoked paprika or chili powder if preferred.
Use a little more almond milk to loosen the chowder when reheating.
Frozen sweet corn can be substituted for fresh corn.
To process chowder in a blender you need to take caution and follow these steps to prevent it from exploding hot soup everywhere: