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Jalapeño-Potato Chowder
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Prep Time:
35 minutes
Total Time:
35 minutes
Spicy jalapeño, corn and potato chowder topped with melted Swiss cheese - a hearty meal ready in just 35 minutes!
Ingredients:
  • 3 tablespoons butter or margarine
  • 1 medium onion, chopped (1/2 cup)
  • 1 small green bell pepper, chopped (1/2 cup)
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 3 cups diced cooked potatoes
  • 1 cup frozen whole kernel corn (from 1-lb bag)
  • 1 to 2 tablespoons fresh or canned chopped jalapeño chiles
  • 3/4 teaspoon salt
  • 1 teaspoon fresh or 1/4 teaspoon dried thyme leaves
  • 1/2 cup shredded Swiss cheese (2 oz), if desired
Instructions:
  • In a 2-quart saucepan, melt butter over medium heat. Cook onion and bell pepper for 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Mix in the flour until fully incorporated. Slowly pour in the milk while stirring continuously until the mixture reaches a boil.
  • Add the rest of the ingredients and simmer for 5 to 10 minutes, stirring occasionally, until the corn is tender. Serve the soup with a sprinkle of cheese on top, if desired.

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