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Cheese-Corn Chowder with Chile Peppers
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1/4 cup Land O Lakes® Butter

1 medium (1 cup) onion, chopped

2 small (3 tablespoons) jalapeño peppers, seeded, finely chopped

2 teaspoons finely chopped fresh garlic

1/4 cup all-purpose flour

1 teaspoon ground mustard

1/4 teaspoon ground red pepper (cayenne)

4 cups low-sodium chicken broth or vegetable broth

1 (16-ounce) bag (3 cups) frozen whole kernel corn

1 (4-ounce) can diced green chiles

1 1/2 cups milk

1 pound (4 cups) Land O Lakes® Deli American, cubed 1 inch

4 Roma tomatoes, chopped, if desired

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan until sizzling; add onion, jalapeño and garlic. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until onion is crisply tender. Stir in flour, ground mustard and cayenne.

  2. STEP 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 Deli American. Cook 20-22 minutes or until cheese is melted.

  3. STEP 3

    Ladle into serving bowls. Sprinkle each serving with chopped tomatoes, if desired.

Tip #1

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.

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