Friday, April 30, 2010

Fast Fix Friday: Jalapeno Corn Chowder

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.



Gwen said...

This is so yummy! Aaron loves it too.

Kathysue said...

Melinda this sound so delish I am going to have to try this one, I think my hubby would love it also. Happy Sunday,Kathysue