TEXAS CORN CHOWDER

Texas Corn Chowder image

THIS RECIPE has been a favorite in our family for years. Now that we have an empty nest, I took it upon myself to cut the recipe down to serve two so we can still enjoy it. The jalapeno adds a little zip and color! -Mildred Sherrer, Bay City , Texas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/4 cup chopped onion
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup diced peeled potato (1 medium)
1 cup water
1 chicken bouillon cube
1 cup fresh or frozen corn
1 to 2 teaspoons finely chopped jalapeno or green chilies
2 cups milk
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash paprika

Steps:

In a large saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add the corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes.

Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 978mg sodium, Carbohydrate 47g carbohydrate (18g sugars, Fiber 4g fiber), Protein 13g protein.