Jalapeno Popper And Potato Chowder Recipes

JALAPEñO-POTATO CHOWDER

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
• Stir in flour. Gradually add milk, stirring constantly, until mixture is boiling.
• Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occasionally, until corn is tender. Serve soup topped with cheese if desired.

CLAM CHOWDER JALAPENO POPPERS

Steps:

• Preheat the oven to 375 degrees F. Place a wire rack inside a sheet pan.
• Bring a medium saucepan of water to a boil. Carefully add the clams to the boiling water and cook for 10 seconds. Remove from the boiling water and set aside until cool to the touch. Open, remove the clams from the shells and finely chop. Set aside in a medium bowl.
• Add to the same bowl the cream cheese, Cheddar, chili powder, scallions, lemon zest and salt and black pepper to taste, and mix to combine. Spread the cream cheese mixture evenly in the boats of the halved jalapenos. Wrap each jalapeno in a piece of bacon and skewer with toothpicks to keep the bacon secured.
• Place the wrapped jalapenos on the wire rack. Bake until the bacon is browned and crisp and the cheese has melted, 15 to 20 minutes. Allow to cool for 5 minutes before plating and serving. Garnish the platter with lemons.

JALAPENO POPPER MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.
• Melt 1/4 cup butter in a skillet over medium heat; cook and stir green onions, jalapeno pepper, and garlic until soft and fragrant, 3 to 4 minutes. Mix green onion mixture and cream cheese together in a bowl; add remaining 1/4 cup butter and stir until butter melts. Add sour cream and mix well.
• Mix cream cheese mixture with the potatoes using a potato masher until most of the lumps are gone; season with salt.

JALAPENO CORN CHOWDER

Steps:

• Cut off kernels from the ears of corn, if using whole fresh corn.
• In a blender container, combine half of the corn and the broth.
• Blend till nearly smooth.
• In a large saucepan, combine broth mixture and remaining corn kernels.
• Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
• Heat through.
• Top each serving with cheese.
• Serve hot.