Jalapeño Corn Chowder

Recipe Ingredients

1		Margarine - (4 oz)
1		Onion - diced (small)
1		Red bell pepper - diced
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped jalapeño
1		Freshly-ground black pepper
1		Cayenne pepper
1		Thyme
16 oz	454g	Canned corn - drained, with
		Juice reserved
1/2 cup	31g / 1.1oz	All-purpose flour
4 cups	948ml	Chicken broth
1		Creamed corn - (16 oz)
		Reserved juice from corn
1/8 cup	29ml	Jalapeño juice - (taken from
		A jar of peppers)
		Milk

Recipe Instructions

Melt margarine in a large skillet on low heat and saute onion, bell pepper, garlic, jalapeno, black pepper, cayenne pepper, thyme and drained corn for 10 minutes. Then add flour and cook on low for 5 minutes. Add chicken broth, creamed corn, reserved corn juice, jalapeño juice.

Bring to a boil, stirring frequently with a whisk. When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much. Let simmer for 15 minutes on low flame. Season with salt and pepper as needed. Add more cayenne pepper to taste.

This recipe yields 4 servings.

Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/

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