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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Jalapeno Potato Chowder Recipe

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This recipe for Jalapeno Potato Chowder is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T Butter

1 Onion, chopped

1 Green Pepper, small, chopped

2 T All-purpose Flour

2 1/2 C Milk

3 C of Potatoes, cooked and diced

1 C Frozen Whole Kernel Corn

1-2 T of Jalapenos, chopped (to taste)

3/4 tsp Salt

1/4 tsp Dried Thyme

1/2 C Shredded Swiss Cheese (more if desired)
Directions:
Directions:
Melt butter in a saucepan over medium heat. Cook onion and bell pepper in butter for 3-5 minutes, stirring occasionally until crisp and tender. Remove from heat. Stir in flour and return to heat. Gradually add milk, stirring constantly until mixture is boiling. Stir in potatoes, corn, peppers, onions, salt, and thyme. Cook 5-10 minutes, stirring occasionally until corn is tender. Top with cheese and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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