 |
|
|
|
|
|
|
| |
|
|
| JALAPENO
POTATO CORN CHOWDER |
| (click
for printable version of this
recipe) |
| Submitted
by Kayla of Livingston, Texas, whose
husband is a huge fan of this
chowder. |
|
| TOOLS: |
•
Cutting Board
•
Knife
•
Large Spoon
•
Stockpot |
|
| INGREDIENTS: |
•
½ stick of
butter (4 tbsp)
•
One bundle of
green onions,
chopped
•
2 ½
cups ham,
chopped
•
2 cans (14.5
oz) whole kernel
corn,
drained
•
2 cups sour
cream
•
¼ to ½ cup
jalapeno peppers,
chopped
(adjust to desired
taste)
•
3 cups
instant potatoes
•
9 cups of
water |
|
|
|
 |
|
| (CLICK
ANY PICTURE TO
ENLARGE) |
|
 |
|
PREPARATION:
In
stockpot, melt butter over medium
heat. Add onions and sauté until
lightly browned. Add all of the
water, ham and corn. Bring to a
boil and add the jalapenos and mix
in the sour cream. When sour cream
has dissolved, stir in instant
potatoes. Reduce heat to simmer
until potatoes dissolve. Remove
from heat. Ready to serve. |
 |
| (CLICK ANY
PICTURE TO ENLARGE) |
 |
|
|
|
|
|
|
