Jalapeno Corn Chowder

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Jalapeno Corn Chowder

Another recipe originally developed for The Soup Bar...
printfriendly pdf button   Jalapeno Corn Chowder   RecipesNow.com
question mark icon dc 24x24   Jalapeno Corn Chowder   RecipesNow.com

Jalapeno Corn Chowder

Another recipe originally developed for The Soup Bar...
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Makes
Units
Ingredients
Makes
Units
Ingredients
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Instructions
  1. Melt butter in Dutch oven or soup pot over medium-low heat. Add onion, carrot, bell pepper, celery and garlic and cook, stirring occasionally until tender - about 10 minutes.
  2. Stir in stock, corn, potato and jalapeno. Increase heat and bring to boil. Reduce heat and simmer until potato is tender - about 15 minutes.
  3. Remove 1/2 of the jalapeno pepper and discard.
  4. Transfer soup to blender and puree with the milk. Return pureed soup to pot. Heat and season to taste with salt and pepper. Thin with stock to desired consistency.
Notes

Enjoy!

Submitted by: Michael A.

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