Jalapeño Potato Chowder Recipes

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JALAPENO POPPER AND POTATO CHOWDER



Jalapeno Popper and Potato Chowder image

A spicy twist to classic potato chowder.

Provided by Deb K

Categories     Chowder

Time 1h

Yield 6

Number Of Ingredients 19

12 slices bacon, diced
¼ cup butter
1 large yellow onion, diced
4 large jalapeno peppers - halved, seeded, and thinly sliced
8 medium potatoes, diced
1 (14.5 ounce) can chicken broth
1 cup skim milk, or more as needed
1 tablespoon salt, or to taste
1 teaspoon chopped fresh rosemary
1 teaspoon garlic powder
1 teaspoon ground paprika
½ teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
1 (8 ounce) package cream cheese, softened
½ cup heavy cream
1 cup shredded sharp white Cheddar cheese
4 stalks green onion, chopped
3 tablespoons chopped fresh parsley

Steps:

  • Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
  • Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
  • Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
  • Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
  • Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 58.8 g, Cholesterol 130.8 mg, Fat 42.6 g, Fiber 7.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 2204.1 mg, Sugar 6.4 g

JALAPEñO-POTATO CHOWDER



Jalapeño-Potato Chowder image

Dinner ready in 35 minutes! Enjoy this spicy jalapeño, corn and potato chowder topped with Swiss cheese - a hearty soup!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

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:

  • 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 constantly, 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.

Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 11 g, TransFat 1/2 g

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