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Jalapeno Corn Chowder

6 ears of corn, or 3 cups of loosely packaged frozen corn 
1 1/2 cups chicken broth 
1 cup milk or light cream 
1 to 2 pickled jalapeno peppers, seeded and finely chopped 
1/4 of a jar roasted red pepper drained and chopped. 
2 oz jar diced pimiento, drained 
1/2 cup crumbled crema fresca or feta cheese 

Cut off kernels from the ears of corn, if using. In a blender container combine half of the corn and the broth. Blend till nearly smooth.

In a large sauce pan, combine broth mixture and remaining corn kernels. Stir in milk or light cream, jalapeno peppers, and red peppers or diced pimiento. Heat through.

Top each seving with cheese and garnish with more peppers if desired.

Serves 4

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