Dinner of the Week: Jalapeno Corn Chowder

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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14 thoughts on “Dinner of the Week: Jalapeno Corn Chowder”

  1. Sounds so very divine and made my stomach growl. It is 17 degrees at my house right now and snowing and expecting 60 mile an hour wind chills tonight…..wish I had everything I need to make this soup..I did write the recipe down however. Thank you so very much for sharing!


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