JALAPENO POPPER AND POTATO CHOWDER

Jalapeno Popper and Potato Chowder image

A spicy twist to classic potato chowder.

Provided by Deb K

Categories Chowder

Time 1h

Yield 6

Number Of Ingredients 19

Ingredients

12 slices bacon, diced
¼ cup butter
1 large yellow onion, diced
4 large jalapeno peppers - halved, seeded, and thinly sliced
8 medium potatoes, diced
1 (14.5 ounce) can chicken broth
1 cup skim milk, or more as needed
1 tablespoon salt, or to taste
1 teaspoon chopped fresh rosemary
1 teaspoon garlic powder
1 teaspoon ground paprika
½ teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
1 (8 ounce) package cream cheese, softened
½ cup heavy cream
1 cup shredded sharp white Cheddar cheese
4 stalks green onion, chopped
3 tablespoons chopped fresh parsley

Steps:

Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 58.8 g, Cholesterol 130.8 mg, Fat 42.6 g, Fiber 7.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 2204.1 mg, Sugar 6.4 g