Applebee's International, Inc. is the leader in the casual dining segment of the United States restaurant marketplace. The company franchises and operates more than 1,100 restaurants under the Applebee's Neighborhood Grill & Bar name, about a quarter of which it owns. The eateries offer moderately priced, high-quality food and drink for all ages in a friendly, informal atmosphere. Applebee's is continuing to expand, with 1,800 outlets the company's stated goal. A smaller restaurant format has been designed for areas with populations under 25,000, to facilitate penetration of previously untapped markets.

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Fiesta Corn and Potato Chowder



FIESTA CORN and POTATO CHOWDER
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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