Jalapeno corn chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ears corn or 3 cups frozen whole kernel, corn | |
| 1½ | cup | Chicken broth |
| 1 | cup | Milk |
| 1 | Fresh jalapeno peppers; seeded and, finely chopped (up to 2) | |
| ¼ | Jar (7 1/2 ounce) roasted red sweet peppers, drained and chopped (1/4 cup) or 1 jar diced pimento, drained | |
| ½ | cup | Crumbled feta cheese |
Directions
Cut off kernels from the ears of corn, if using. In a blender container combine half the corn and the broth. Blend till nearly smooth. In a large saucepan combine broth mixture and remaining corn kernels. Stir in milk or light cream, jalapeno peppers, and red peppers or pimento. Heat through.
Top each serving with cheese and garnish with whole peppers, if desired.
Makes 4 side dish servings.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #677 by essie49@... (Ethel R Snyder) on Jul 18, 1997