Jalapeno and Corn Chowder

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Recipe by Leslie in Texas

Not sure exactly where this recipe is from. It was printed on a piece of paper, dated 1/96, and stuck in one of my favorite recipe books, Thought I'd post it here so I don't lose it! Bread bowls are great for this soup, which is a family favorite.

Ingredients Nutrition


  1. Coat a large saucepan with cooking spray; place over medium heat until hot.
  2. Add onions, saute 5 minutes, or til tender, but not browned.
  3. Add broth and next 5 ingredients ( broth through jalapeno); bring to a boil.
  4. Cover, reduce heat, and simmer for 20 minutes, or until vegetables are tender.
  5. Place flour in a medium bowl.
  6. Gradually add milk, stirring with a whisk until blended.
  7. Add milk mixture, white pepper, red pepper,Tony's seasoning to taste, and corn to pan and stir well.
  8. Cook over medium heat about 7 minutes or until thickened, stirring constantly.
  9. Discard jalapeno pepper and ladle into bowls, sprinkling each serving with some cheddar cheese.

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