Jalapeno Corn Chowder
- 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