Jalapeno corn chowder

Recipe from food.com below is just a framework that shows how simple it is.

My variations:

Add or substitute boiled potato pieces with/for corn.
Add Fish chunks. Whiting is tasty and cheap.

I have been making this adding a pound of peeled and 1/2" diced potato and a pound of Whiting filets sliced to 1/2-3/4 inch lengths to make them noticibly larger than the diced potato. I add the potato after pureeing 1/2 the corn.  I withhold the milk and fish until the potato is cooked.  After adding the fish and milk, bring it up to a simmer for 3-4 minutes to cook the fish, longer if desired.

The original recipe did not include salt, pepper or cayenne? Maybe it's too obvious to mention them.

Crumbled bacon goes well with the feta cheese on top.

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6 ears corn or 3 cups loose frozen whole kernel corn
1 1/2 cups chicken broth
1 cup milk or 1 cup light cream
1 -2 fresh jalapeno pepper, seeded and finely chopped
2 ounces jars roasted red peppers, drained and chopped (1/4 cup) or 1 (2 ounce) jar diced pimentos, drained
1 t salt
1/4 t black pepper
sprinkles of cayenne chili to taste


Toppings
1/2 cup crumbled feta cheese
crumbled bacon

Directions:

1
Cut off kernels from the ears of corn, if using whole fresh corn.
2
In a blender container, combine half of the corn and the broth.
3
Blend till nearly smooth.
4
In a large saucepan, combine broth mixture and remaining corn kernels.
5
Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
6
Heat through.
7
Top each serving with cheese.
8
Serve hot.





Read more: http://www.food.com/recipe/jalapeno-corn-chowder-43963#ixzz1bkH8dUM6