JALAPENO CHICKEN CORN CHOWDER RECIPES

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JALAPENO CHICKEN CORN CHOWDER RECIPE - FOOD.COM



Jalapeno Chicken Corn Chowder Recipe - Food.com image

Make and share this Jalapeno Chicken Corn Chowder recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 7

3 cups frozen corn
1 (14 ounce) can chicken broth
2 cups chopped cooked chicken breasts
1 cup milk
1/4 cup roasted red pepper, strips
2 jalapeno peppers
1 cup shredded monterey jack cheese

Steps:

  • 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.

Nutrition Facts : Calories 411, FatContent 17.9, SaturatedFatContent 8.6, CholesterolContent 92.5, SodiumContent 688.5, CarbohydrateContent 29.8, FiberContent 3.2, SugarContent 0.7, ProteinContent 35.8

JALAPENO CORN CHOWDER RECIPE - FOOD.COM



Jalapeno Corn Chowder Recipe - Food.com image

Corn season comes to an end just as cool evenings make their entrance. That means it's prime time to prepare corn chowder using those last few ears.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 6

6 ears corn or 3 cups loose frozen whole kernel corn
1 1/2 cups chicken broth
1 cup milk or 1 cup light cream
1 -2 fresh jalapeno pepper, seeded and finely chopped
1 7/8 ounces jars roasted red peppers, drained and chopped (1/4 cup) or 1 (2 ounce) jar diced pimentos, drained
1/2 cup crumbled feta cheese

Steps:

  • Cut off kernels from the ears of corn, if using whole fresh corn.
  • In a blender container, combine half of 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 diced pimientos.
  • Heat through.
  • Top each serving with cheese.
  • Serve hot.

Nutrition Facts : Calories 297.6, FatContent 9.1, SaturatedFatContent 4.7, CholesterolContent 25.2, SodiumContent 737.9, CarbohydrateContent 49.1, FiberContent 5.2, SugarContent 6.8, ProteinContent 12.5

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