3 cups frozen whole kernel corn or 6 fresh ears of corn
1-1/2 cups chicken broth
1 cup milk or light cream
1 to 2 jalapeno peppers, seeded and finely chopped
1/4 cup roasted red sweet peppers, drained and chopped
1/4 cup diced pimento, drained
1/2 cup crumbled feta cheese
Cut off the kernels from the ears if you are using fresh corn on the cob. In a blender, combine half of the corn and all of the broth together. Blend until almost smooth. Combine the broth mixture and the remaining corn in a large saucepan. Stir in milk or light cream, jalapeno peppers, and red roasted peppers. Heat through. Top with each serving feta cheese and garnish with whole peppers if desired.
Makes 4 servings.
Calories……134…..Fat…..3 g…..Carbs……24 g…..Fiber…..2 g…..Sodiun…..366 mg.
Exchanges: 2 Starches (2 Carbohydrate Choices)