- Calories 233
- Caloriesfromfat 33%
- Fat 8.6g
- Satfat 5g
- Monofat 2.3g
- Polyfat 0.5g
- Protein 11.9g
- Carbohydrate 29.4g
- Fiber 2.5g
- Cholesterol 28mg
- Iron 1.1mg
- Sodium 533mg
- Calcium 317mg
Jalapeño-and-Corn Chowder
HOWARD L. PUCKETT
How to Make It
Step 1
Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; sauté 5 minutes or until tender. Add broth and the next 5 ingredients (broth through jalapeño pepper); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Step 2
Place flour in a medium bowl. Gradually add milk, stirring with a wire whisk until blended. Add milk mixture, white pepper, red pepper, and corn to pan; stir well. Cook over medium heat 7 minutes or until thickened, stirring constantly. Discard jalapeño pepper. Ladle into individual bowls; sprinkle with cheese.
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ickycakes's Review
I thought this was a very tasty recipe. We topped our soup with shredded sharp cheddar. My boyfriend and kids don't eat cauliflower so I chopped it super fine. I didn't tell them it was in there until they were finished. Everyone enjoyed and I will certainly make this again!
saltydog226's Review