Jalapeno-Corn Chowder 37, Native American
Created by dienia b on July 24, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #20310
Ingredients
- 2 tablespoons butter
- 1 cup yellow onion, coarsely chopped
- 1 carrot, coarsely shredded
- 1 red bell pepper, finely chopped
- 1 celery stalk and leaves, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable stock
- 12 ounces frozen corn (2 cups, frozen)
- 2 cups chopped potato (peeled and cut into 3/4-inch cubes)
- 1 jalapeño pepper (cut in half lengthwise, seeds removed)
- 1 cup milk
- 1 teaspoon alt
- 1/2 teaspoon freshly ground pepper, to taste
- Hot chili sauce, dash
- 1 cup shredded cheddar cheese (finely shredded, for garnish)
How to Make
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Step 1: Melt the butter over medium-low heat.
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Step 2: Add the onion, carrot, bell pepper, celery and leaves, and garlic;
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Step 3: Cook, stirring occasionally, until tender, about 10 minutes.
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Step 4: Stir in the vegetable stock, corn, potato, and jalapeño pepper.
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Step 5: Increase the heat to high and bring to a boil.
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Step 6: Reduce the heat; cover and simmer until the potato is tender, about 10 minutes, you can remove the jalapeño pepper and discard, or chop fine and add back into soup, your choice.
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Step 7: Transfer 2 cups of the soup mixture to a blender and purée with the milk.
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Step 8: Stir the puréed mixture into the soup.
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Step 9: Heat, stirring occasionally, until warmed through.
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Step 10: Season to taste.
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Step 11: Garnish each serving with a sprinkling of chili sauce and a small mound of cheese.
Nutritional Facts
- Serving Size: 1 (376.2 g)
- Calories 406.4
- Total Fat - 11 g
- Saturated Fat - 5.8 g
- Cholesterol - 26.4 mg
- Sodium - 423 mg
- Total Carbohydrate - 63.3 g
- Dietary Fiber - 9.4 g
- Sugars - 6 g
- Protein - 15.4 g
- Calcium - 251 mg
- Iron - 1.3 mg
- Vitamin C - 51.9 mg
- Thiamin - 0.3 mg