*  Exported from  MasterCook  *
 
                           JALAPENO CORN CHOWDER
 
 Recipe By     : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups & Stews                    Corn
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ears          corn or 3 cups frozen whole kernel -- corn
    1 1/2  cups          chicken broth
    1      cup           milk
    1                    to 2 fresh jalapeno peppers, seeded and -- finely
 chopped
      1/4                of a 7 1/2 ounce jar roasted red sweet --
 peppers, drained--
                         --and chopped (1/4 cup) or 1 jar diced --
 pimento, drained
      1/2  cup           crumbled feta cheese
 
 Cut off kernels from the ears of corn, if using.  In a blender container
 combine half the corn and the broth.  Blend till nearly smooth.  In a
 large saucepan combine broth mixture and remaining corn kernels.  Stir in
 milk or light cream, jalapeno peppers, and red peppers or pimento.  Heat
 through.  Top each serving with cheese and garnish with whole peppers, if
 desired.  Makes 4 side dish servings. 
 
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