Jalapeño-Potato Chowder

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4

Ingredients

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

Directions

  • 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.
  • 2 Stir in flour. Gradually add milk, stirring constantly, until mixture is boiling.
  • 3 Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occasionally, until corn is tender. Serve soup topped with cheese if desired.

Notes










Tips

Expert Tips

Jalapeño chiles add spunky flavor to this potato chowder, one that will satisfy even the most hearty appetites. However, if your family likes to take a walk on the mild side, just leave it out. This is great served with warm corn bread and cold milk.

Jalapeño-Tuna-Potato Chowder: Omit whole kernel corn. Add 1 can (6 ounces) white tuna in water, drained, with the remaining ingredients in step 3.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
35mg
35%;
Sodium
580mg
580%;
Total Carbohydrate
43g
43%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
20%;
Iron
6%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.