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
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
-
Step1In 2-quart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
-
Step2Stir in flour. Gradually add milk, stirring constantly, until mixture is boiling.
-
Step3Stir 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
3Tips from the Betty Crocker Kitchens
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