JALAPEñO-POTATO CHOWDER
Dinner ready in 35 minutes! Enjoy this spicy jalapeño, corn and potato chowder topped with Swiss cheese - a hearty soup!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in flour. Gradually add milk, stirring constantly, until mixture is boiling.
- Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occasionally, until corn is tender. Serve soup topped with cheese if desired.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 11 g, TransFat 1/2 g
JALAPENO POPPER AND POTATO CHOWDER
A spicy twist to classic potato chowder.
Provided by Deb K
Categories Chowder
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
- Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
- Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
- Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
- Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.
Nutrition Facts : Calories 700.1 calories, Carbohydrate 58.8 g, Cholesterol 130.8 mg, Fat 42.6 g, Fiber 7.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 2204.1 mg, Sugar 6.4 g
CLAM CHOWDER JALAPENO POPPERS
I've been known to devour this popular restaurant appetizer by the plateful. Biting into cheesy poppers and having the jalapeno heat explode in my mouth is an experience all its own. Usually, these snacks are made with just bacon and cheese, but I couldn't help adding fresh clams. I've wrapped them in bacon and baked them to perfection. Only 3 grams of carbs will pass your lips with these treats.
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Place a wire rack inside a sheet pan.
- Bring a medium saucepan of water to a boil. Carefully add the clams to the boiling water and cook for 10 seconds. Remove from the boiling water and set aside until cool to the touch. Open, remove the clams from the shells and finely chop. Set aside in a medium bowl.
- Add to the same bowl the cream cheese, Cheddar, chili powder, scallions, lemon zest and salt and black pepper to taste, and mix to combine. Spread the cream cheese mixture evenly in the boats of the halved jalapenos. Wrap each jalapeno in a piece of bacon and skewer with toothpicks to keep the bacon secured.
- Place the wrapped jalapenos on the wire rack. Bake until the bacon is browned and crisp and the cheese has melted, 15 to 20 minutes. Allow to cool for 5 minutes before plating and serving. Garnish the platter with lemons.
JALAPENO POPPER POTATO SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.
JALAPENO CORN CHOWDER
Corn season comes to an end just as cool evenings make their entrance. That means it's prime time to prepare corn chowder using those last few ears.
Provided by acid.
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut off kernels from the ears of corn, if using whole fresh corn.
- In a blender container, combine half of the corn and the broth.
- Blend till nearly smooth.
- In a large saucepan, combine broth mixture and remaining corn kernels.
- Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
- Heat through.
- Top each serving with cheese.
- Serve hot.
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- Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise.
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