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Santa Fe Corn Chowder

July 26, 2016



INGREDIENTS
  • 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
Preparation

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.


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