Cheese-Corn Chowder With Chile Peppers

Cheese-Corn Chowder With Chile Peppers
24
2 Reviews
This flavor-packed cheese and corn chowder is rich, creamy, smooth and not too spicy.
15 min
Prep Time
1:05
Total Time
8 servings

Ingredients

1/4 cup
Land O Lakes® Butter
1 medium (1 cup)
onion, chopped
1 (4-ounce) can
diced green chiles
2 small (3 tablespoons)
jalapeño chile peppers, seeded, finely chopped
2 teaspoons
finely chopped fresh garlic
1/4 cup
all-purpose flour
1 teaspoon
dry mustard
1/4 teaspoon
ground red pepper
4 cups
low sodium chicken broth or vegetable broth
1 (16-ounce) bag (3 cups)
frozen whole kernel corn
1 1/2 cups
milk
1 pound slice (4 cups)
Land O Lakes® Deli American, cubed 1-inch
4
Roma tomatoes, chopped, if desired

Directions

  1. Melt butter in 4-quart saucepan until sizzling; add onion, jalapeño pepper and garlic. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until vegetables are crisply tender. Stir in flour, dry mustard and ground red pepper.
  2. Add broth, corn and green chiles. Continue cooking, stirring occasionally, 15-17 minutes or until mixture comes to a boil. Stir in milk. Continue cooking, stirring occasionally, 5-7 minutes or until heated through. Reduce heat to low; stir in cheese 20-22 minutes or until cheese is melted.
  3. Ladle into serving bowls. Sprinkle each serving with chopped tomatoes, if desired.

Recipe Tips

Be sure to wear gloves when chopping any hot peppers. The oils they contain can burn your eyes, lips or skin. Wash your hands with hot water and soap before touching your eyes or face.

Nutrition Facts (1 serving)

Calories
400
Cholesterol
70mg
Carbohydrates
26g
Protein
16g
Fat
25g
Sodium
1180mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

This is so good. Very easy to make and keep.

Rating

a little too spicy for some people not myself but that can be adjusted in the begining with using a pepper of equal taste and less spice the green chilies at the end were not the problem.

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