Jalapeño-and-Corn Chowder

Jalapeño-and-Corn Chowder
Photo by HOWARD L. PUCKETT

Ingredients

  • ½ cup sliced carrot
  • 3 cups 2% low-fat milk
  • 3 cups 2% low-fat milk
  • ½ cup sliced carrot
  • Dash of ground red pepper
  • ¼ cup all-purpose flour
  • ¼ teaspoon white pepper
  • + 21 more ingredients
    • Vegetable cooking spray
    • 1 jalapeño pepper, cut in half lengthwise
    • ½ cup (1/2-inch) sliced green beans
    • 1 cup chopped cauliflower
    • ½ cup sliced celery
    • 1 (11-ounce) can whole-kernel corn, drained
    • 1 cup canned vegetable broth
    • 2/3 cup (2 2/3 ounces) shredded sharp cheddar cheese
    • 2/3 cup (2 2/3 ounces) shredded sharp cheddar cheese
    • ½ cup sliced celery
    • 1 cup canned vegetable broth
    • Vegetable cooking spray
    • 1 jalapeño pepper, cut in half lengthwise
    • 1 cup chopped cauliflower
    • ½ cup (1/2-inch) sliced green beans
    • ¼ cup all-purpose flour
    • 1 cup chopped onion
    • 1 cup chopped onion
    • 1 (11-ounce) can whole-kernel corn, drained
    • Dash of ground red pepper
    • ¼ teaspoon white pepper

Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; sauté 5 minutes or until tender. Add broth and the next 5 ingredients (broth through jalapeño pepper); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Place flour in a...

View full recipe at My Recipes

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