Jalapeno Corn Chowder
.
Yield
6 servingsPrep
10 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ears |
corn
|
*
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | cup |
milk
|
|
| 7 ½ | ounce |
pickled jalapenos
|
*
|
| ½ | cup |
feta cheese
crumbled |
|
| 1 | each |
sweet red bell peppers
finely diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ears |
corn
|
*
|
| 355 | ml |
chicken broth
|
|
| 237 | ml |
milk
|
|
| 216.8 | ml/g |
pickled jalapenos
|
*
|
| 118 | ml |
feta cheese
crumbled |
|
| 1 | each |
sweet red bell peppers
finely diced |
|
Directions
Cut off kernels from the ears of corn, if using.
In a blender container combine half the corn and the broth.
Blend until 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.
