Jalapeno Corn Chowder
Recipe from
Better Homes and Gardens
Featuring popular Southwestern ingredients, this spectacular and rich chowder recipe includes corn, jalapeno peppers, and red sweet peppers.

Servings:
Makes 4 servings.
Total Time:
20 mins
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Ingredients
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3 cupsfrozen whole corn or 3 cups fresh corn kernels (cut from 6 to 7 ears of corn)see savings

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1 14-ounce canchicken brothsee savings

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1-1/4 cupscooked small pasta (such as ditalini or tiny shell macaroni)see savings

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1 cupmilk, half-and-half, or light creamsee savings

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1/4 of a 7-ounce jarroasted red sweet peppers, drained and chopped (1/4 cup)see savings

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1 or 2fresh jalapeno peppers, seeded and finely choppedsee savings

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1/2 cupcrumbled feta cheese (optional)see savings

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Directions
1.
In a blender container or food processor bowl combine half of the corn and the chicken broth. Cover and blend or process until nearly smooth.
2.
In a large saucepan combine the broth mixture and the remaining corn. If using fresh corn, bring to boiling; reduce heat. Simmer, covered, for 2 to 3 minutes or until corn is crisp-tender.
3.
Stir in cooked pasta, milk, roasted peppers, and jalapeno peppers; heat through. If desired, top each serving with feta cheese. Makes 4 servings.
Nutrition information
Per serving: Calories 247, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 363 mg, Carbohydrate 47 g, Fiber 1 g, Protein 11 g. Daily Values: Vitamin A 10%, Vitamin C 61%, Calcium 7%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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