Jalapeno Potato Corn Chowder
This updated version of traditional corn chowder is seasoned with ham and jalapeños. The addition of instant mashed potatoes instead of raw potatoes helps condense the prep time. Serve with hot cornbread.
2 tbsp. butter or margarine
3 green onions, chopped
1 1/2 cups chopped cooked ham
1 can (15 1/4 oz) whole kernal corn, drained
1 cup sour cream (regular, low fat or fat free)
1/4 cup chopped pickled jalapenos (optional)
1 3/4 cups HCF Instant Mashed Potatoes
Melt butter or margarine in a 3-quart saucepan over medium-high heat.
Add onion and cook until golden brown (about 3 minutes).
Add ham, corn and 5 1/2 cups of hot water and bring to a boil.
Reduce heat to medium heat.
Add sour cream and jalapeno pieces; stir until cream is dissolved.
Add potato flakes and stir until dissolved.
Season to taste with salt and pepper.
Simmer on medium-low heat for 10 minutes.
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