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Jalapeno Potato Corn Chowder

This updated version of traditional corn chowder is seasoned with ham and jalapeƱos. The addition of instant mashed potatoes instead of raw potatoes helps condense the prep time. Serve with hot cornbread.



Quick and easy


Prep Time:

10 minutes

Cook Time:

15 minutes


6 servings


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.

Serve hot
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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