2010-10-21 / General Stories

From the Chef’s Corner

Jalapeno Corn Chowder
by Chef Deedle

Soup is always a welcome and warming supper. The cold season is not too far away. It’s time to start planning winter menus. This one tastes like it simmered all day (but it didn’t).
Jalapeno Corn Chowder
3 cups frozen whole-kernel corn
1 14 ½ oz. can chicken broth
3 cups chopped cooked chicken breast
1 ½ cups heavy cream
½ cups thinly sliced strips bottled Roasted Reel Peppers
1-2 fresh jalapeno peppers, seeded and finely chopped
½ cup crumbled Feta Cheese
½ cup chopped fresh Cilantro leaves

In a blender container of the food processor bowl, combine half of the corn and the chicken broth. Cover and blend or process until nearly smooth. In a large saucepan combine the broth mixture and the remaining corn. Stir in cooked chicken, heavy cream, roasted peppers, and jalapeno peppers; heat through. Top each serving with cheese and Cilantro

——Try a new Queso——— Top this creamy Southweststyle chowder with crumbly coteja, a Mexican cow’s milk cheese that’s similar to Feta. It’s salty, tangy, and really yummy. Look for it at your local Mexican grocery.

Very tasty!

Return to top

Digital Edition

2010-10-21 digital edition

Today's Special Links