Wednesday, February 8, 2012

Dinner of the Week: Jalapeno Corn Chowder

I was totally craving a hearty, spicy soup yesterday, and thought that this easy recipe I found online would do the trick.  This particular copy makes four servings, so I chose to double the recipe because I wanted to store the leftovers in the freezer for a later date.  I also tweaked the recipe a bit by adding some of my favorite spices to make it a little more interesting; my version is below.

Jalapeno Corn Chowder
Courtesy of Better Homes and Gardens

3 cups frozen corn kernels
1 14-ounce can chicken broth
1-1/4 cups small pasta
1 cup milk, half-and-half, or light cream
1/4 of a 7-ounce jar roasted sweet peppers, drained
1 or 2 fresh jalapeno peppers, seeded
1 tablespoon parsley flakes, crushed with palm
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt

Bring a large pot of water to a boil, add the pasta, and cook for approximately 7-8 minutes or until the pasta is al dente.  The original recipe called for "small pasta," so I chose ditalini noodles.


Meanwhile, warm the frozen corn in the microwave by placing it into a large, microwaveable bowl, filling it halfway with water, and cooking it for three minutes.  Drain once done.  In a blender or large food processor, combine half of the corn and half of the chicken broth.  Cover and puree until nearly smooth.

In a large saucepan, combine the processed mixture and the remaining corn and chicken broth.  Bring the soup to boiling; reduce heat and simmer, covered, for 5 minutes. 

Meanwhile, dice up the jalapenos and roasted red peppers.  You can certainly keep the seeds of the jalapenos if you are daring; I removed them so this meal wouldn't kill my husband.


Stir in cooked pasta, milk, roasted peppers, jalapeno peppers, parsley, cumin, black pepper, and salt; simmer, uncovered, for 5 minutes.


This is the part where I said, "that's it?"  It's that easy.  Enjoy!


This soup definitely had a kick, had a lot of flavor, and was incredibly filling.  It's perfect for a cold winter night!  I highly recommended it!



You may find me linking up at these fantastic parties:

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14 comments:

  1. This sounds and looks amazing! Thanks so much for sharing.

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    1. Thank you so much for your sweet comment!

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  2. Yum, this looks amazing! Definitely going to have to try this!

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    1. Thanks, Kate! I also think it'd be a great base for a soup, too. You can add whatever you want in it!

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  3. Sounds so very divine and made my stomach growl. It is 17 degrees at my house right now and snowing and expecting 60 mile an hour wind chills tonight.....wish I had everything I need to make this soup..I did write the recipe down however. Thank you so very much for sharing!

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    1. Thank you so much, Adele! This soup would DEFINITELY warm you up! Let me know your thoughts on it if you make it!

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  4. I am inviting you come and be part of my blog hop:
    http://juliejewels1.blogspot.com/2012/02/lobster-stuffed-mushrooms-show-your.html

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    1. Thank you, Julie! I'm honored that you've asked! Joining now. :)

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  5. That looks super tasty! I'm going to try it soon! Thanks for linking up to Everything Under the Moon. I linked up this post: http://thepetitesewist.blogspot.com/2012/02/swimsuit-sew-along-cutting-out-how-to.html

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    1. Thank you so much! I'm now a follower of your blog!

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  6. Yum! I've pinned this for later. Thanks for sharing!

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    1. Thank you so much for spreading the word, Emily! I appreciate it. :D

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  7. Thank you for participating in Show Your Stuff Blog Hop, You are invited to come back:
    http://juliejewels1.blogspot.com/2012/02/show-your-stuff-11-animal-cracker.html

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  8. Looks very appetizing! I pinned it.

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