Jalapeno Chicken Corn Chowder

1. 1

   Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.

2. 2

   In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.

3. 3

   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.

4. 4

   Garnish each serving with Monterey Jack cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.