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Prep 35min
Total35min
Servings4
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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
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Steps
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.
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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.
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