Ingredients
- 6 potatoes peeled and cubed
- 3 carrots diced
- 6 tablespoons butter
- 2 jalapeno seeded and minced
- 1 red onion chopped
- 3 cups corn
- 4 tablespoons flour
- 4 cups chicken stock
- 2 ounces Canadian bacon
- 3 cups half and half
- 1/2 cup Parmesan cheese grated
- 2 teaspoons hot pepper sauce
- salt and pepper to taste
Instructions
- Combine potatoes and carrots in pan with some salt and cover with water. Bring to boil and reduce heat. Cook until tender and drain.
- In soup pan, melt butter. Add jalapeno, onion and corn and flour. Cook until onion is clear. Add remaining ingredients until onion is clear. Simmer 1-3 hours. add cream last hour and garnish with cheese.
Variations – Add ham to the chowder while cooking or crispy bacon as a garnish
