Recipe - Jalapeno Corn Chowder

6 Ears corn or 3 cups frozen
whole kernel, corn
1 One half cup Chicken broth
1 cup Milk
1 Fresh jalapeno peppers;
seeded and, finely chopped
(up to 2)
One fourth Jar (7 One half ounce) roasted
red sweet peppers, drained
and chopped (One fourth cup) or 1
jar minced pimento, drained
One half cup Crumbled feta cheese

Cut off kernels from the ears of corn, if using. In a blender container
combine half the corn and the broth. Blend till nearly smooth. In a large
saucepan combine broth mixture and remaining corn kernels. Stir in milk or
light cream, jalapeno peppers, and red peppers or pimento. Heat through.
Top each serving with cheese and garnish with whole peppers, if desired.
Makes 4 side dish servings.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE SEPTEMBER 1996 Posted to
MCRecipe Digest V1 #677 by essie49@juno.com (Ethel R Snyder) on Jul 18,
1997