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Jalapeno Corn Chowder

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Submitted by barneyheidi

.

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

30 min

Ingredients

6 6
EARS EARS CORN *
1 ½ 355
CUPS ML CHICKEN BROTH
1 237
CUP ML MILK
7 ½ 216.8
OUNCE ML/G PICKLED JALAPENOS *
½ 118
CUP ML FETA CHEESE
crumbled
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 79 48% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 243mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 10g
Vitamin A 15% Vitamin C 43%
Calcium 11% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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