Jalapeno Chicken Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Country Home Magazine, a quick and yummy soup for a crisp autumn day! Ingredients:
3 cups frozen corn |
1 (14 ounce) can chicken broth |
2 cups chopped cooked chicken breasts |
1 cup milk |
1/4 cup roasted red pepper, strips |
2 jalapeno peppers |
1 cup shredded monterey jack cheese |
Directions:
1. Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
2. In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
3. In a large saucepan combine the broth mixture and the remaining 1 1/2 cups of corn. Stir in cooked chicken, milk, red peppers, and jalapenos. Simmer over medium heat until heated through.
4. Garnish each serving with Monterey Jack cheese.
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