- 3 lb Marzetti Frozen Pasta® Egg Noodles (Precooked)
- 1 cup Butter
- 3 tbsp Garlic, minced
- 1 cup Green pepper, chopped
- 1 cup Red pepper, chopped
- 1 small Jalapeno pepper, diced
- 4 lbs Corn, frozen
- 4 cups Chicken broth
- 8 cups Half & Half
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 cup Fresh cilantro
In a large stockpot over medium heat, melt butter. Add garlic, sweet peppers and jalapeno; cook 2 to 3 minutes or until peppers are tender. Using a slotted spoon, remove as much of the pepper mixture as possible from pan, set aside.
Add corn and 2 cups of broth to the same pan. Bring to boil. Cover; reduce heat and cook 5 minutes or until corn is tender. Transfer about ½ of the corn to a blender or food processor (in batches, if necessary) and process until smooth.
Return processed corn mixture to pan. Stir in remaining 2 cups of broth, ½ and ½, reserved cooked pepper mixture, salt and pepper. Heat over medium heat, stirring frequently, until heated through.
Meanwhile, place Marzetti Frozen Pasta® Egg Noodles (Precooked) in a colander. Run hot water over noodles until thawed; drain well. Add thawed noodles to soup; heat through. Stir in cilantro before serving.