JALAPEñO-POTATO CHOWDER

Jalapeño-Potato Chowder image

Dinner ready in 35 minutes! Enjoy this spicy jalapeño, corn and potato chowder topped with Swiss cheese - a hearty soup!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of 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

Steps:

In 2-quart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in flour. Gradually add milk, stirring constantly, until mixture is boiling.
Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occasionally, until corn is tender. Serve soup topped with cheese if desired.

Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 11 g, TransFat 1/2 g