Jalapeno Corn Chowder

Name: Jalapeno Corn Chowder
Ingredients: 6 ears corn or 3 cups loose frozen whole kernel corn; 1 1/2 cups chicken broth; 1 cup milk or 1 cup light cream; 1 -2 fresh jalapeno pepper, seeded and finely chopped; 1 ounces jars roasted red peppers, drained and chopped (1/4 cup) or (2 ounce) jar diced pimentos, drained; 1/2 cup crumbled feta cheese

6 ingredients

8 steps

Ingredients

6 ears corn or 3 cups loose frozen whole kernel corn
1 1/2 cups chicken broth
1 cup milk or 1 cup light cream
1 -2 fresh jalapeno pepper, seeded and finely chopped
1 ounces jars roasted red peppers, drained and chopped (1/4 cup) or (2 ounce) jar diced pimentos, drained
1/2 cup crumbled feta cheese

Directions

1

Cut off kernels from the ears of corn, if using whole fresh corn.
2

In a blender container, combine half of the corn and the broth.
3

Blend till nearly smooth.
4

In a large saucepan, combine broth mixture and remaining corn kernels.
5

Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
6

Heat through.
7

Top each serving with cheese.
8

Serve hot.