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JALAPENO CORN CHOWDER
Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews Corn
Amount Measure Ingredient -- Preparation Method
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6 ears corn or 3 cups frozen whole kernel -- corn
1 1/2 cups chicken broth
1 cup milk
1 to 2 fresh jalapeno peppers, seeded and -- finely
chopped
1/4 of a 7 1/2 ounce jar roasted red sweet --
peppers, drained--
--and chopped (1/4 cup) or 1 jar diced --
pimento, drained
1/2 cup crumbled feta cheese
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.
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