Jalapeno-Potato Chowder

By barbgreenfield

The jalapenos add a spicy flavor to this comforting chowder. It's great served with warm corn bread an cold milk!

Ingredients

• ■3 Tbs. butter
• ■1 med. onion, chopped
• ■3 Tbs. all-purpose flour
• ■2 1/2 C. milk
• ■3 C. diced cooked potatoes
• ■1 C. frozen whole kernel corn
• ■1 to 2 Tbs. fresh or canned chopped jalapeno chilies
• ■3/4 tsp. salt
• ■1 tsp. fresh or 1/4 tsp. dried thyme leaves
• ■1/2 C. shredded Swiss cheese, if desired

Details

Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

In 2-quart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender. Stir in flour. Gradually add milk, stirring contstantly, until mixture is boiling. Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occasionally, until corn is tender. Serve soup topped with cheese if desired.



Serve with: Corn Bread