Jalapeno-Potato Chowder

Jalapeno-Potato Chowder


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

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Time needed

35 min preparation


  • 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

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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

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