Jalapeno Corn Chowder

• 6 ears corn
• 1 1/2 cups chicken broth
• 1 cup milk
• 7 1/2 ounce pickled jalapenos
• 1/2 cup feta cheese crumbled
• 1 each sweet red bell peppers finely diced

1. Cut off kernels from the ears of corn, if using.
2. In a blender container combine half the corn and the broth.
3. Blend until 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 pimento.
6. Heat through.
7. Top each serving with cheese and garnish with whole peppers, if desired.

corn, chicken broth, milk, feta cheese, sweet red bell peppers

Taken from recipeland.com/recipe/v/jalapeno-corn-chowder-45566 (may not work)