Corn pepper chowder

Yield: 1 Servings

Measure Ingredient
8 cups Frozen corn
3 cups Chicken broth
2 cans Evaporated milk
2 Fresh jalapenos; (up to 3)
7 ounces Jar of roasted peppers

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Blend half of the corn and 1 cup of water in a blender until creamy. Pour into large dutch oven and add remaining ingredients. Heat until almost boiling.

Posted to recipelu-digest by GramWag <GramWag@...> on Mar 16, 1998

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