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Jalapeño-Potato Chowder

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By Betty Crocker Kitchens
Updated Aug 4, 2010
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Dinner ready in 35 minutes! Enjoy this spicy jalapeño, corn and potato chowder topped with Swiss cheese – a hearty soup!

Jalapeño-Potato Chowder

  • Prep Time 35 min
  • Total 35 min
  • Servings 4
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in flour. Gradually add milk, stirring constantly, until mixture is boiling.
  • Step 
    3
    Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occasionally, until corn is tender. Serve soup topped with cheese if desired.

Nutrition

320 Calories
12g Total Fat
9g Protein
43g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
110
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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