Fiesta Corn and Potato Chowder - America's Best Copycat Recipes

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Fiesta Corn and Potato Chowder

BAR and GRILLS > Applebee's

Applebee's Restaurant Copycat Recipe

Serves 6-8

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter or margarine
1 (14 1/2 oz.) can chicken broth
3 large red potatoes, cubed
1 jalapeno pepper, chopped (leave seeds in for spicier flavor)
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes (the more the spicier)
4 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose flour
1 cup shredded taco chips

In a large saucepan, saute the onions and green pepper in butter until tender. Add the broth and potatoes, bring to a boil. Reduce heat. Cover and simmer for 15 minutes or until the potatoes are almost tender. Stir in the jalapeƱo, mustard, salt, paprika and red pepper flakes. Add the corn, green onions and 2 1/2 cups of milk, bring to a boil.

Combine the flour with the remaining milk until smooth; gradually add to soup. Bring to a boil, cook and stir for 2 minutes, or until thickened and bubbly. Top with a pinch of taco chips and serve.

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