Jalapeno Popper and Potato Chowder

• servings: 6 servings
• active time: 25 minutes
• total time: 1 hour

Ingredients

12 slices bacon, diced

¼ cup butter

1 large yellow onion, diced

5 large jalapeno peppers, diced with seeds

8 medium potatoes, diced

2 cups chicken broth

1 cup cashew milk(or light cream)

1 tablespoon salt, or to taste

1 teaspoon chopped fresh rosemary

1 teaspoon garlic powder

1 teaspoon ground paprika

1 teaspoon ground black pepper

½ teaspoon crushed red pepper flakes

1 (8 ounce) package cream cheese, softened

½ cup heavy cream

1 cup shredded sharp cheddar cheese

4 stalks green onions

Directions

Place diced bacon in a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, about 10 minutes. move bacon to paper towel lined plate and set aside

Add butter to the pot along with the onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, milk, salt, rosemary, garlic powder, paprika, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.

Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.

Add cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.

Stir in most of the green onion. Ladle into bowls and garnish with remaining green onion

Nutrition

• Calories: 700 kcal
• Total Fat: 43 g
• Saturated Fat: 24 g
• Unsaturated Fat: 0 g
• Cholesterol: 131 mg
• Sodium: 2204 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 23 g