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.

Enjoy!