posted by Linda in San Diego 01-05-100 11:48 AM
from Cindy Marzolf
Jalapeno Corn Chowder
6 fresh ears of corn or 3 cups loose-pack frozen whole kernel corn
1 1/2 cups vegetable broth
1 cup milk, half-and-half, or light cream
1-2 fresh jalapeno peppers, seeded and finely chopped
1/4 of a 7-oz. jar roasted red sweet peppers, drained and chopped (1/4 cup)
1/2 cup crumbled feta cheese
Cut kernels from ears of corn, if using. In a blender container, combine half of the corn and the broth. Blend until nearly smooth.
In a large saucepan, combine broth mixture and remaining corn kernels. Stir in milk, jalapenos, and roasted peppers; heat through. Ladle soup into bowls. Sprinkle with feta cheese. Makes 4 servings.