Jalapeno Corn Chowder
Featuring popular Southwestern ingredients, this spectacular and rich chowder recipe includes corn, jalapeno peppers, and red sweet peppers.
Ingredients
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3 cups frozen whole corn or 3 cups fresh corn kernels (cut from 6 to 7 ears of corn)
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1 14-ounce can chicken broth
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1-1/4 cups cooked small pasta (such as ditalini or tiny shell macaroni)
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1 cup milk, half-and-half, or light cream
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1/4 of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/4 cup)
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1 or 2 fresh jalapeno peppers, seeded and finely chopped
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1/2 cup crumbled feta cheese (optional)
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
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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Recommended Recipe:
Hearty Corn Chowder
Corn, a prime ingredient in substantial soups like this one, both thickens and extends the broth.
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