Jalapeno Corn Chowder

Jalapeno Corn Chowder

Featuring popular Southwestern ingredients, this spectacular and rich chowder recipe includes corn, jalapeno peppers, and red sweet peppers.

Recipe from Better Homes and Gardens
SERVINGS
4
TOTAL TIME
20 mins

Jalapeno Corn Chowder

Featuring popular Southwestern ingredients, this spectacular and rich chowder recipe includes corn, jalapeno peppers, and red sweet peppers.

Jalapeno Corn Chowder
SERVINGS
4
TOTAL TIME
20 mins
Ingredients
  • 3   cups frozen whole corn or 3 cups fresh corn kernels (cut from 6 to 7 ears of corn)
  • 1  14  ounce can chicken broth
  • 1 1/4  cups cooked small pasta (such as ditalini or tiny shell macaroni)
  • 1   cup milk, half-and-half, or light cream
  • 1/4 7  ounce jar roasted red sweet peppers, drained and chopped (1/4 cup)
  • 1 - 2   fresh jalapeno peppers, seeded and finely chopped
  • 1/2  cup crumbled feta cheese (optional)
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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: cal. (kcal) 247, Fat, total (g) 3, chol. (mg) 5, sat. fat (g) 1, carb. (g) 47, fiber (g) 1, pro. (g) 11, vit. A (RE) 103, vit. C (mg) 36, sodium (mg) 363, calcium (mg) 71, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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