I'm always on the lookout for easy soups because my husband and I love them, particularly in the winter months. This cream chowder gets a little kick from cayenne and chopped jalapeno pepper. Extra servings freeze very well. —Sharon Price Caldwell, Idaho
Peppers (Hot)
Ingredients
- 2 celery ribs, chopped
- 1/4 cup chopped onion
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups cubed fully cooked ham
- 2 cups cubed cooked potatoes
- 1-1/2 cups fresh or frozen corn
- 1 can (14-3/4 ounces) cream-style corn
- 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/8 teaspoon salt
Directions
- In a large saucepan, saute the celery, onion and jalapeno in butter until vegetables are tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through.
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