Jalapeno Corn Chowder



6 ears of corn or 3 cups loose-pack whole kernal corn (frozen)
1 1/2 cups chicken broth
1 cup milk or light cream
1 - 2 fresh jalapeno peppers, seeded and finely chopped
1/4 cup roasted sweet peppers, drained and chopped
1/4 cup crumbled feta cheese

1 Cut off kernels from the ears of corn, if using. In a blender container combine half of the corn and the broth. blend till nearly smooth.
2 In a large saucepan combine broth mixture and remainin corn kernels. Stir in milk or light cream, jalapeno peppers and red peppers. Heat through.
3 Top each serving with feta cheese.

Yield: 4