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Jalapeno Chicken Corn Chowder
From Country Home Magazine, a quick and yummy soup for a crisp autumn day!
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(14 ounce) can
cups chopped cooked chicken breasts
cup roasted red pepper, strips
monterey jack cheese
Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
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.
Garnish each serving with Monterey Jack cheese.
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