Jalapeño  Corn Chowder

3 cups frozen whole-kernel corn or

   3 cups fresh corn kernels (cut from

   6-7 ears of corn)

1 – 14.5 ounce can chicken broth

2 cups chopped cooked chicken breast

1 cup milk, half-and-half, or light cream

1/4 cup thinly sliced strips bottled roasted

   red pepper

1 – 2 fresh jalapeño peppers, seeded and

   finely chopped

1/2 cup crumbled feta cheese (or Cotija *)

1/4 cup chopped fresh cilantro leaves

In a blender container or 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.  (If using fresh corn, bring to boiling; reduce heat and simmer, covered, 2 to 3 minutes or until corn is crisp-tender.)  Stir in cooked chicken, milk, roasted peppers, and jalapeño peppers; heat through.  Top each serving with cheese and cilantro.  Makes 4 servings.

*Cotija, a Mexican cow's-milk cheese that's similar to feta.  Salty, tangy and yummy!

I'm glad you enjoyed it – tears and all!  I have another recipe that's richer and creamier – I'll have to post that one sometime too.  (Of the two, this second one is probably my favorite…I thought it was the one I posted – and realized my mistake while I was looking for a recipe the other day.)