Jalapeno Chicken Corn Chowder

• frozen corn↗3 cups
• chicken broth↗1 (14 ounce) can
• chopped cooked chicken breasts2 cups
• milk↗1 cup
• roasted red pepper, strips↗1⁄4 cup
• jalapeno peppers↗2
• shredded monterey jack cheese1 cup

Step-by-step instructions

1. 1

   Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.

2. 2

   In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.

3. 3

   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.

4. 4

   Garnish each serving with Monterey Jack cheese.