Jalapeno Corn Chowder



3 cups frozen whole corn or 3 cups fresh corn kernels (cut from 6 to 7 ears of corn)
1 14-ounce can chicken broth
1-1/4 cups cooked small pasta (such as ditalini or tiny shell macaroni)
1 cup milk, half-and-half, or light cream
1/4 of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/4 cup)
1 or 2 fresh jalapeno peppers, seeded and finely chopped
1/2 cup crumbled feta cheese (optional)

1. In a blender container or food processor bowl combine half of the corn and the chicken broth. Cover and blend or process until nearly smooth.
2. In a large saucepan combine the broth mixture and the remaining corn. If using fresh corn, bring to boiling; reduce heat. Simmer, covered, for 2 to 3 minutes or until corn is crisp-tender.
3. Stir in cooked pasta, milk, roasted peppers, and jalapeno peppers; heat through. If desired, top each serving with feta cheese.

Yield: 4 servings