Jalapeno Corn Chowder - cooking recipe

Ingredients

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
1 ounces jars roasted red peppers, drained and chopped (1/4 cup) or (2 ounce) jar diced pimentos, drained
1/2 cup crumbled feta cheese

Preparation

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