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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I'm always on the lookout for easy soups because my husband and I love them, particularly in the winter months. This cream chowder gets a little kick from cayenne and chopped jalapeno pepper. Extra servings freeze very well. —Sharon Price Caldwell, Idaho Ingredients:
2 celery ribs, chopped |
1/4 cup chopped onion |
1 jalapeno pepper, seeded and chopped |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
3 cups whole milk |
2 cups cubed fully cooked ham |
2 cups cubed cooked potatoes |
1-1/2 cups fresh or frozen corn |
1 can (14-3/4 ounces) cream-style corn |
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/8 to 1/4 teaspoon cayenne pepper |
1/8 teaspoon salt |
Directions:
1. In a large saucepan, saute the celery, onion and jalapeno in butter until vegetables are tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Yield: 8 servings (2 quarts).
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