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Jalapeno Corn Chowder Recipe
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6 ears corn or 3 cups frozen whole kernel -- corn 1 1/2 cups chicken broth 1 cup milk 1 to 2 fresh jalapeno peppers, seeded and -- finely chopped 1/4 of a 7 1/2 ounce jar roasted red sweet -- peppers, drained-- --and chopped (1/4 cup) or 1 jar diced -- pimento, drained 1/2 cup crumbled feta cheese Cut off kernels from the ears of corn, if using. In a blender container combine half the corn and the broth. Blend till nearly smooth. In a large saucepan combine broth mixture and remaining corn kernels. Stir in milk or light cream, jalapeno peppers, and red peppers or pimento. Heat through. Top each serving with cheese and garnish with whole peppers, if desired. Makes 4 side dish servings.
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