Ingredients Weight Measure
Butter 1/2 cup
Garlic, fresh, minced 1/4 cup
Sweet onion, fine diced 2 cups
Jalapeño peppers, fresh, fine diced 6 ea.
Corn, off the cob, boiled and blanched 8 cups
Chicken, roasted, chopped 5 cups
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Sea salt 2 Tbsp.
Black pepper, freshly ground 1 Tbsp.
Heavy cream 1/2 gal.
Chicken stock, fresh 6 cups
Cornstarch (for slurry) 1/2 cup
Cheddar and Jalapeño Jack cheese mix, shredded 3-1/2 lbs.
Baby red potatoes, cut in quarters, boiled and blanched 3 lbs.
Cilantro, chopped, for garnish as needed
TABASCO® brand Green Jalapeño Pepper Sauce, for garnish 8-12 drops


  1. Heat butter in a medium stockpot; add garlic, onions, jalapeños, corn, chicken, TABASCO® Green Jalapeño Pepper Sauce, salt and pepper; sweat until soft.
  2. Add cream and stock and bring just to a boil. Thicken with cornstarch slurry.
  3. Bring to a simmer. Add cheese mix and simmer for 20 minutes.
  4. Stir in potatoes and simmer 5 minutes more.
  5. To serve, ladle into large bowls (suggest 20 to 24 oz.) and garnish with some rough-chopped cilantro and 8 to 12 drops of TABASCO® Green Jalapeño Pepper Sauce.

Yield: 20 servings