Jalapeno Chicken Corn Chowder

"From Country Home Magazine, a quick and yummy soup for a crisp autumn day!"
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
photo by Brooke the Cook in photo by Brooke the Cook in
Ready In:
20mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. 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!
     
  2. 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!
     
  3. 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!!!
     
  4. Brooke the Cook in
    We enjoyed this very much! When I finished mincing the jalapeno's I thought to myself, 'this pile of jalapeno's is going to be too hot' so I told DS to make himself a sandwich and you know what?? It was just right! It was so yummy DH and I finished off the entire thing tonight! I had a 10 ounce package of frozen corn, which left me short about a cup, so I added another 6 ounces of chicken broth. Instead of monterey jack I used a combination of fat free cheddar and mozzarella cheeses to keep this light. Added fresh ground pepper too! I haven't had corn soup (and I've tried many) with roasted red pepper and enjoyed it much. Made for Photo Tag.
     
  5. mom2alexjake
    This was indeed a quick recipe, and not even too spicy. I only put one jalepeno in, so it would not be too hot, and the flavor was nice. I added a bit of flour to the milk to thicken the soup, as it was a bit thin. Will make again!
     
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Tweaks

  1. 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!!!
     
  2. Brooke the Cook in
    We enjoyed this very much! When I finished mincing the jalapeno's I thought to myself, 'this pile of jalapeno's is going to be too hot' so I told DS to make himself a sandwich and you know what?? It was just right! It was so yummy DH and I finished off the entire thing tonight! I had a 10 ounce package of frozen corn, which left me short about a cup, so I added another 6 ounces of chicken broth. Instead of monterey jack I used a combination of fat free cheddar and mozzarella cheeses to keep this light. Added fresh ground pepper too! I haven't had corn soup (and I've tried many) with roasted red pepper and enjoyed it much. Made for Photo Tag.
     

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