6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro
How to Make It
Place jalapeño peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeño peppers; set aside.
Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; partially mash potato with a potato masher.
Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, and celery; cook 10 minutes, stirring frequently. Add jalapeño peppers, potato, corn, milk, tomato, salt, and white pepper; cook until thick (about 30 minutes), stirring occasionally. Ladle soup into each of 6 bowls, and sprinkle with cheese and cilantro.
This soup is great! I used one poblano, which I roasted and three jalapenos (the store only had three left). I also crisped up some bacon and used the bacon grease in lieu of the butter. It was absolutely delicious. I will make it again.
We loved this chowder. I used purple onions in it and left the skins on the redskin potatoes and it was very colorful. I was worried about the 6 jalapenos being too spicy, but they gave it a great flavor with just a little bit of heat. I rinsed the jalapenos after seeding them, so maybe that made a difference. I think that I will be making this quite often in the late summer with fresh veggies.
This was very tasty and rich tasting. I read the other reviews and took their advice about only using 2 jalapenos, but it was not spicy at all. Maybe the other reviewers didn't remove the seeds from the jalapeno, which the recipe calls for. I had to add some jarred jalapenos to make this spicy. Next time I will use all six or I won't remove the seeds. I also did not use the tomatoes, bell peppers, or celery and it was delicious without them.
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