Jalapeno Popper and Potato Chowder

Ingredients

• slice sbacon, diced
• 1/4 cup butter
• large yellow onion, diced
• large jalapeno peppers - halved, seeded, and thinly slice d
• medium potatoes, diced
• (14.5 ounce) can chicken broth
• cup skim milk, or more as needed
• tablespoon salt, or to taste
• teaspoon chopped fresh rosemary
• teaspoon garlic powder
• teaspoon ground paprika
• 1/2 teaspoon dried oregano
• teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• (8 ounce) packagecream cheese, softened
• 1/2 cup heavy cream
• cup shredded sharp white Cheddar cheese
• stalk sgreen onion, chopped
• tablespoon schopped fresh parsley

Instructions

1. Place diced bacon in a skillet and over medium high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
2. Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
3. Reduce heat to medium low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
4. 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.
5. Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.