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Recipe: Roasted Jalapeno & Chicken Chowder

Julie Murkerson
  • 60 minutes
  • Serves 6

INGREDIENTS

4

jalapenos, roasted, skins removed, seeded and chopped

4

small red potatoes, diced and boiled until tender

2 cups

chicken, shredded

3 cups

frozen sweet corn

2 tbsp

corn meal

1 cup

heavy cream

4 cups

chicken broth

1

large onion, chopped

4 cloves

garlic, chopped

2 tbsp

butter

Salt & pepper