Creamy Jalapeño Potato Chowder


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After being eaten alive by mosquitoes and dealing with way too warm weather for the past 6 months, I am glad to finally be done with daily outdoor grilling. The changing of the seasons and the welcoming of Fall means it's time for soups! What is better than a belly full of warm soup on a cool day? How about one with a good kick to it? Today I'm sharing a delicious recipe for a Creamy Jalapeño Potato Chowder. 

This is another very simple, easy to follow recipe created with what you probably already have on hand. Potato chowders are one of my favorites. Usually I tend to add in whatever leftovers are staring at me from my refrigerator, begging to be used. This time, I'm trying something new and adding some more exciting flavors by using LA MORENA® Sliced Jalapeños.


  • LA MORENA® Sliced Jalapeños (7oz & 28oz)
  • 5 Medium potatoes, chopped (about 5 cups)
  • 8 oz. shredded cheese (I used a 4 queso blend: Manchego, Oaxaca, Quesadilla and Asadero)
  • 15 oz. Crema Mexicana Agria
  • 1/2 Large Onion, diced
  • 5 cloves of Garlic
  • 1 lb of bacon, diced, cooked, strained set aside
  • 2 cups of milk (not pictured)
  • 2 tablespoons Chicken Bouillon (also not pictured)


Start by washing, peeling and dicing potatoes. Add them to a pot of boiling water to cook until tender. Next, chop the bacon and add it to a frying pan. Once the bacon is cooked to a crisp, pull it out and set it aside to strain. But don't throw all of the bacon grease away, reserve about 2 tablespoons. Add the onions to the reserved bacon grease and cook over medium-high heat until cooked through. Once the onions are cooked through, separate from the remaining bacon grease.


Now it's time to pull out the blender. Add LA MORENA® Sliced Jalapeños, Crema, Garlic and Chicken Bouillon to blend, until smooth.


Once the potatoes are tender enough for a fork to poke through, strain the water and add the potatoes back to the pot. Now it's time to combine everything. Add onions, creamy Jalapeño mixture and the 2 cups of milk to the potatoes. With a potato masher, mix and lightly mash the potatoes with all of the ingredients. The potatoes should be mostly mashed with small chunks. Now, you can stir in the cheese and bacon (reserve a few pinches for garnish). When you're ready to serve, dice the 7 oz LA MORENA® Sliced Jalapeños and add it to the top of your served soup, along with some bacon.

The flavors in this creamy jalapeño potato chowder all go so well together, but still add some excitement. I think the jalapeño flavor is unexpected but welcome and just kinda kicks it up a notch. I find that since I cook so often, it's easy to fall into a rut and make the same things over and over again. But to me, that get's boring. All of the ingredients I used, I had on hand. LA MORENA® Sliced Jalapeños is one of my favorite pantry staples. I like having it on hand for those days I want to spice things up and add flavor. LA MORENA® has been around for 45 years, it's no wonder it's a pantry staple, it's one of those things that's been handed down through generations.

Don't you just love rediscovering flavors? or trying something new? LA MORENA® definitely allows you to do that. I did this weeks shopping at my local Northgate Market, but you can find LA MORENA® at most store locations. 

Thank you for checking out my recipe. One of my favorite things to do is visit brand pages for more ideas and coupons. Follow LA MORENA® on Twitter, Instagram, Pinterest, Facebook and YouTube.