Jalapeño Corn Chowder

What’s the difference between soup and chowder? Chowders are usually thicker and sometimes creamy. Soups are usually lighter and thinner.

Our son, Robert, and I love spicy food. Always looking for something new, we created this quick and simple soup one cold winter day last year. Fresh roasted peppers is ideal but buying them in the bottle at your favorite market works too, and keeps the prep time to less than 5 minutes total. To make it a true “chowder” consider breaking up soda crackers and adding them to your bowl as you sit and chow down.

3 cups frozen whole kernel corn
1 14-ounce can vegetable broth
¼ cup roasted red peppers (sliced thin)
1 jalapeno (seeded and chopped)
1 cup half and half
¾ cup Cotija cheese
¼ cup fresh cilantro (chopped)

In a blender, combine half of the corn and half of the broth. Cover and blend until fairly smooth. Pour into a large soup pan. Add the balance of the corn, broth and the peppers. Bring to a boil and reduce to simmer. Stir in half and half and simmer for 20 minutes to allow flavors to develop. Be careful not to let it boil after adding the half and half. Sprinkle each serving of soup with Cotija cheese and cilantro. Serve with fresh baked cornbread!

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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