Jalapeno Chicken Corn Chowder

loof's Note:

From Country Home Magazine, a quick and yummy soup for a crisp autumn day!

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3 cups frozen corn
• 1 (14 ounce) can chicken broth
• 2 cups chopped cooked chicken breasts
• 1 cup milk
• ¼ 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.

Reviews

[SweetsLady]

Delish soup for a fall day! :) I used homemade chicken broth and also added in some Mrs. Dash Fiesta Lime seasoning and some salt! Thanks for posting!

[Starrynews]

Great soup! I roasted a red pepper and then proceeded with the recipe as direct. The flavors were wonderful, and the red and green colors were pretty in the yellowy soup. Thanks for sharing!

[LARavenscroft]

This is a super simple soup! We especially loved the heat from the jalapenos and the sweetness of the corn. Think this would be great made from fresh corn. I did use a small jar of pimentos instead of the roasted red pepper (didn't have any). Will definitely make this again and used the roasted red pepper next time. Made for 1~2~3 Hits. Thanks for posting this loof!!!