The Creamiest Jalapeño Popper Chowder
This Jalapeño Popper Chowder is extra creamy, spicy, and cheesy! Packed with the flavors of the classic appetizer.
Servings: 8 servings
Ingredients
- 4 slices bacon cut into bite sized pieces
- 1 small onion chopped
- 1 small green pepper chopped
- 4 small to medium jalapenos halved, ribs and seeds removed (only if you don’t like it SPICY!), and chopped
- 2 cups red potatoes peeled and cut into bite sized pieces
- 3 cloves garlic minced
- ¼ cup flour
- Salt
- 4 cups chicken or vegetable broth
- 4 oz cream cheese softened and cut into 1 inch pieces
- 1 cup shredded Monterey Jack Cheese
- 1 cup whole milk room temperature
- Cooked bacon, shredded cheese, and chopped jalapenos for serving
Instructions
- Add bacon pieces to a Dutch oven or stock pot set over medium heat. Saute until fat releases and bacon begins to crisp, about 5 minutes.
- Add onion, green pepper, jalapenos, and potatoes. Season with salt and sauté until peppers are softened, about 4 minutes (the potatoes will continue to cook in the broth). Add the garlic and continue to cook for 1 minute, then sprinkle the flour in and mix to combine.
- Once flour is completely coating the ingredients, add the broth and stir to combine. Cover and cook the chowder until potatoes are fork tender, about 20 minutes. Add the cream cheese and continue to simmer, using a wooden spoon to break it up. Add the shredded cheese and stir until the cheese is melted.
- Remove from the heat and stir in the milk. Serve soup warm with extra chopped jalapenos, cooked bacon, and shredded cheese!