This is my husband's favorite soup. It's delicious and soooo fast!
Jalapeno Corn Chowder
2 cups frozen whole-kernel corn or 3 cups fresh corn kernels (cut from 6-7 ears of corn)
1 14 1/2 oz can chicken broth
2 cups chopped cooked chicken breast (I've used canned chicken and it's just as yummy, great when you literally have 5 min to make dinner)
1 cup milk, half-and-half or light cream
1/4 cup thinly sliced strips bottled roasted red pepper
1-2 fresh jalapeno peppers, seeded and finely chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro leaves
(Can you tell that we love cilantro at our house?)
In a blender or food processor 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 and simmer, covered, 2 to 3 mintues or until corn is crisp-tender.) Stir in cooked chicken, milk, roasted red peppers and jalapeno peppers: heat through. Top each serving with cheese and cilantro.
This is especially good in the summertime with fresh garden corn. Mmmmm.