Jalapeno Corn Chowder
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
6 ears corn, or 3 cups loosely packed frozen corn
1-1/2 cups milk or light cream
1-2 fresh jalapeno chiles, seeded and finely chopped
1/4 jar of roasted red peppers, drained and chopped
2 oz. jar diced pimentos, drained
1/2 cup crumbled feta cheese
1 can chicken broth
Instructions:
Cut the corn from the ears. In a blender combine half of the corn and the broth, and blend until nearly smooth. In a large sauce pan combine the broth mixture and remaining corn kernels. Stir in the milk or light cream, jalapeno chiles, red peppers and diced pimento. Heat thoroughly and top each serving with some cheese and garnish with whole peppers if desired.
Serves 4.