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Nutrition Facts
Serving Size 1 (403g) Recipe makes 4 servings
Calories 411
Calories from Fat 160		(39%)
Amount Per Serving		%DV
	Total Fat 17.9g	27%
	Saturated Fat 8.6g	43%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 92mg		30%
Sodium 688mg		28%
Potassium 662mg		18%
Total Carbohydrate 29.8g		9%
	Dietary Fiber 3.3g	13%
	Sugars 0.7g
Protein 35.8g		71%
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Jalapeno Chicken Corn Chowder

Recipe #262887 | 20 min | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: loof
Nov 1, 2007

From Country Home Magazine, a quick and yummy soup for a crisp autumn day!

SERVES 4 (change servings and units)

Ingredients

3 cups frozen corn
1 (14 ounce) can chicken broth
2 cups chopped cooked chicken breasts
1 cup milk
1/4 cup roasted red pepper, strips
2 jalapeno peppers
1 cup shredded monterey jack cheese

Directions

1
Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
2
In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
3
In a large saucepan combine the broth mixture and the remaining 1 1/2 cups of corn. Stir in cooked chicken, milk, red peppers, and jalapenos. Simmer over medium heat until heated through.
4
Garnish each serving with Monterey Jack cheese.

Questions about this recipe?

Browse similar recipes by category

Course > Soups > Chowders
Main Ingredient > Vegetables > Corn
Main Ingredient > Meat > Poultry > Chicken
Preparation > Time to Make > < 30 mins
Dietary > Low in... > Low Calorie
Dietary > Low in... > Reduced Carbs

Featured Reviews for This Recipe

From: Brooke the Cook in WI

On Jun 16, 2008

We enjoyed this very much! When I finished mincing the jalapeno's I thought to myself, 'this pile of jalapeno's is going to be too hot' so I told DS to make himself a sandwich and you know what?? It was just right! It was so yummy DH and I finished off the entire thing tonight! I had a 10 ounce package of frozen corn, which left me short about a cup, so I added another 6 ounces of chicken broth. Instead of monterey jack I used a combination of fat free cheddar and mozzarella cheeses to keep this light. Added fresh ground pepper too! I haven't had corn soup (and I've tried many) with roasted red pepper and enjoyed it much. Made for Photo Tag.

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From: mom2alex&jake

On Nov 4, 2007

This was indeed a quick recipe, and not even too spicy. I only put one jalepeno in, so it would not be too hot, and the flavor was nice. I added a bit of flour to the milk to thicken the soup, as it was a bit thin. Will make again!

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