CookingWithGeorgeAndFriends.com

Week 108 Recipe

JALAPENO POTATO CORN CHOWDER

Submitted by Kayla of Livingston, Texas, whose husband is a huge fan of this chowder.

TOOLS • Cutting Board • Knife • Large Spoon • Stockpot   INGREDIENTS • ½ stick of butter (4 tbsp) • One bundle of green onions, chopped • 2 ½ cups  ham, chopped • 2 cans (14.5 oz) whole kernel corn,    drained • 2 cups sour cream • ¼ to ½ cup jalapeno peppers,    chopped (adjust to desired taste) • 3 cups instant potatoes • 9 cups of water

PREPARATION: In stockpot, melt butter over medium heat. Add onions and sauté until lightly browned. Add all of the water, ham and corn. Bring to a boil and add the jalapenos and mix in the sour cream. When sour cream has dissolved, stir in instant potatoes. Reduce heat to simmer until potatoes dissolve. Remove from heat. Ready to serve.