Jalapeño-Potato Chowder

  • Prep 35 min
  • Total 35 min
  • Servings 4
Jalapeño-Potato Chowder

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

Steps

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  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
6g
29%
Trans Fat
1/2g
Cholesterol
35mg
12%
Sodium
580mg
24%
Potassium
720mg
21%
Total Carbohydrate
43g
14%
Dietary Fiber
3g
13%
Sugars
11g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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