Jalapeno Corn Chowder

Featuring popular Southwestern ingredients, this spectacular and rich chowder recipe includes corn, jalapeno peppers, and red sweet peppers.

2,841views
5 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
20 mins
Rate me!


Jalapeno Corn Chowder

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
7 ounce jar roasted red sweet peppers, drained and chopped (1/4 cup)
1
fresh jalapeno peppers, seeded and finely chopped
1/2
cup crumbled feta cheese (optional)

Directions

  1. 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.
  2. 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.
  3. 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
Your Comment:
close
close
close
close
close

Loading... Please wait...