Jalapeno Popper and Potato Chowder

Fresh jalapenos and sharp white Cheddar cheese add a spicy jalapeno popper twist to this easy potato chowder with bacon.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 700 Calories

Ingredients

• ¼ cup butter
• 1 (8 ounce) package cream cheese, softened
• ½ cup heavy cream
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 3 tablespoons chopped fresh parsley
• 1 (14.5 ounce) can chicken broth
• ½ teaspoon dried oregano
• 1 tablespoon salt, or to taste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon ground paprika
• 1 large yellow onion, diced
• 12 slices bacon, diced
• 1 cup shredded sharp white Cheddar cheese
• 4 large jalapeno peppers - halved, seeded, and thinly sliced
• 8 medium potatoes, diced
• 1 cup skim milk, or more as needed
• 4 stalks green onion, chopped

Recipe Instructions

Step 1

Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.

Step 2

Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.

Step 3

Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.

Step 4

Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.

Step 5

Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.