Jalapeno Corn Chowder Recipe
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Featuring popular Southwestern ingredients, this spectacular and rich chowder recipe includes corn, jalapeno peppers, and red sweet peppers.
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 of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/4 cup)
- 1 or 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.
- 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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