Jalapeno Corn Chowder

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

Jalapeno Corn Chowder
20 mins
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  • 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)
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.
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.
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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