Jalapeno Chicken Corn Chowder - cooking recipe

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

Preparation

Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
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.
Garnish each serving with Monterey Jack cheese.