This isn’t my recipe, I first tasted this as made by a family friend at a potluck at my parents house a couple of years ago and it was a big hit — I wasn’t the only one to ask for the recipe. Nice bonus that it’s so easy to make as well.
I’ve made it twice on my own, both times with chicken (rather than crab) and with cream of chicken soup, as I’m not big on mushrooms in general. The second time I used a 10-oz can of chicken rather than a 5-oz simply because that’s what I had on hand and I didn’t feel like dealing with putting the leftovers away. I figured more chunks of chicken wouldn’t hurt anything one bit, and lo and behold I was right.
In any case, I’m placing the recipe here primarily for my own future reference and to get it out of my email, but feel free to give it a shot if you’re so inclined. It’s tasty, and thick enough that you can eat it with a spoon or use it as a dip: chunks/slices of baguette are recommended.
Jalapeno Chowder
1T. butter
1 teas. minced garlic
1/2 C chopped onions
1/4 C jalapeno peppers, seeded/chopped (about 3 yellow, 3 green)
1 can cream of mushroom soup or cream of chicken
1 -1/2 C half and half
1-1/2 teas cumin
5 oz can chicken or crab
Remove seeds from chiles. Chop chiles and garlic in Cuisinart. Saute chopped onions in butter. Add chiles and garlic, canned chicken/crab, cumin and soup. Pour in half and half and simmer on low heat. Stir occasionally to avoid meat from sticking to bottom of pot. Garnish with sour cream, green onion, cheddar cheese.
