Spicy Jalapeno Popper Potato Chowder

Name: Spicy Jalapeno Popper Potato Chowder
Total time: 60 min
Yield: 4
Ingredients: 12 slices diced bacon; 1/4 cup butter; 1 large diced yellow onion; 4 halved, seeded, thinly sliced jalapeno peppers; 8 medium diced potatoes; 1 (14.5 oz) can chicken broth; 1 cup skim milk; 1 tbsp salt or to taste; 1 tsp chopped fresh rosemary; 1 tsp garlic powder; 1 tsp ground paprika; 1/2 tsp dried oregano; 1 tsp ground black pepper; 1/2 tsp crushed red pepper flakes; 8 oz softened cream cheese; 1/2 cup heavy cream; 1 cup shredded sharp white Cheddar cheese; 4 stalks chopped green onion; 3 tbsp chopped fresh parsley

A fusion of jalapeno popper flavors with a creamy potato chowder, featuring bacon and sharp white Cheddar cheese. Ready in under an hour!

Recipe Info

Prep Time

60 min

Difficulty

Easy

Servings

Nutrition

calories700kcal

carbohydrates59g

fat43g

fiber8g

protein23g

sodium2204mg

sugar6g

Lunch American

Ingredients

12 slices diced bacon

1/4 cup butter

1 large diced yellow onion

4 halved, seeded, thinly sliced jalapeno peppers

8 medium diced potatoes

1 (14.5 oz) can chicken broth

1 cup skim milk

1 tbsp salt or to taste

1 tsp chopped fresh rosemary

1 tsp garlic powder

1 tsp ground paprika

1/2 tsp dried oregano

1 tsp ground black pepper

1/2 tsp crushed red pepper flakes

8 oz softened cream cheese

1/2 cup heavy cream

1 cup shredded sharp white Cheddar cheese

4 stalks chopped green onion

3 tbsp chopped fresh parsley

Directions

In a skillet, cook bacon over medium-high heat until browned. Drain bacon on paper towels.

In a large stockpot, melt butter over medium heat. Add yellow onion and jalapeno peppers; cook for 5 to 7 minutes until slightly browned.

Add potatoes, chicken broth, milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes. Bring to a boil, then simmer for 15 to 20 minutes or until the potatoes are tender.

Reduce heat to medium-low, stir in cream cheese, heavy cream, and cooked bacon. Melt the cream cheese thoroughly.

Gradually add Cheddar cheese, stirring well after each addition. If needed, you can adjust consistency by adding more milk.

Stir in most of the green onion and parsley until slightly wilted.

Ladle into bowls and garnish with remaining green onion and parsley.