I was totally craving a hearty, spicy soup yesterday, and thought that this easy recipe I found online would do the trick. This particular copy makes four servings, so I chose to double the recipe because I wanted to store the leftovers in the freezer for a later date. I also tweaked the recipe a bit by adding some of my favorite spices to make it a little more interesting; my version is below.
Jalapeno Corn Chowder
Courtesy of Better Homes and Gardens
3 cups frozen corn kernels
1 14-ounce can chicken broth
1-1/4 cups small pasta
1 cup milk, half-and-half, or light cream
1/4 of a 7-ounce jar roasted sweet peppers, drained
1 or 2 fresh jalapeno peppers, seeded
1 tablespoon parsley flakes, crushed with palm
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
Bring a large pot of water to a boil, add the pasta, and cook for approximately 7-8 minutes or until the pasta is al dente. The original recipe called for “small pasta,” so I chose ditalini noodles.
Meanwhile, warm the frozen corn in the microwave by placing it into a large, microwaveable bowl, filling it halfway with water, and cooking it for three minutes. Drain once done. In a blender or large food processor, combine half of the corn and half of the chicken broth. Cover and puree until nearly smooth.
In a large saucepan, combine the processed mixture and the remaining corn and chicken broth. Bring the soup to boiling; reduce heat and simmer, covered, for 5 minutes.
Meanwhile, dice up the jalapenos and roasted red peppers. You can certainly keep the seeds of the jalapenos if you are daring; I removed them so this meal wouldn’t kill my husband.
Stir in cooked pasta, milk, roasted peppers, jalapeno peppers, parsley, cumin, black pepper, and salt; simmer, uncovered, for 5 minutes.
This is the part where I said, “that’s it?” It’s that easy. Enjoy!
This soup definitely had a kick, had a lot of flavor, and was incredibly filling. It’s perfect for a cold winter night! I highly recommended it!
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