Jalapeno Vegetable Chowder
Ingredients
- 2 Tbsp salad oil ⓘ
- 2 cloves garlic, pressed or minced ⓘ
- 1 large onion, chopped ⓘ
- 1/2 tsp each ground cumin and dry oregano
- 3 Tbsp seeded, minced fresh or canned jalapeno chilies ⓘ
- 1 large red bell pepper, seeded and diced ⓘ
- 2 Tbsp all-purpose flour ⓘ
- 1 qt regular strength chicken broth
- 1 large sweet potato (about 2 1/2 lb), peeled and cut into 1/2 in cubes ⓘ
- 2 large ears corn, husked, or 1 c kernels ⓘ
- 1/2 c whipping cream or half and half cream ⓘ
- salt and pepper to taste
- Fresh cilantro sprigs ⓘ
- 1 c shredded cheddar or jalapeno cheese ⓘ
Instructions
- In a 5-6 qt pan, combine oil, garlic, onion, cumin, oregano, chilies (use smaller amount for milder flavor, more if you like it hotter), and bell pepper.
- Stir over medium heat until onion is limp.
- Stir in flour, then broth.
- Bring to boiling; add sweet potato.
- Cover and simmer until potato is tender when pierced, 10 to 15 minutes.
Nutrition & Diet Analysis (per serving)
786
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).