Cooking Tips & Hints
                  Week 108 Featured Recipe
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JALAPENO POTATO CORN CHOWDER
(click for printable version of this recipe)
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
(CLICK ANY PICTURE TO ENLARGE)
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.
(CLICK ANY PICTURE TO ENLARGE)