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