Jalapeno Corn Chowder
cups frozen whole corn or 3 cups fresh corn kernels (cut from 6 to 7 ears of corn)
14 ounce can chicken broth
cups cooked small pasta (such as ditalini or tiny shell macaroni)
cup milk, half-and-half, or light cream
7 ounce jar roasted red sweet peppers, drained and chopped (1/4 cup)
fresh jalapeno peppers, seeded and finely chopped
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.
Nutrition Facts(Jalapeno Corn Chowder)
- Per serving:
- 247 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 5 mg chol.,
- 363 mg sodium,
- 47 g carb.,
- 1 g fiber,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet