Shelly's Recipe

SANTA FE CORN CHOWDER

Category: Chowders

1 (16 oz) pkg frozen Home-style egg noodles, cooked al dente, drained
3 tbsp butter
1 1/2 tsp minced fresh garlic
1/2 cup green & red pepper, chopped
1 tbsp jalapeno pepper, diced and seeded
1 1/4 lbs (20 oz) frozen corn, thawed
2 cups (16 oz) chicken broth
2 cups (16 oz) half-and-half
1 tsp seasoning salt
1 tsp black pepper
1 tsp cayenne pepper
1/4 cup fresh cilantro, chopped

Mean noodles are cooking, melt butter in medium skillet over medium-high heat. Add garlic, red and green peppers and jalapeno pepper; cook 3 to 5 minutes or until crisp tender. Remove from heat.

Puree broth and corn using a blender or immersion blender (some kernels will remain). Pour mixture into large saucepan or small pot. Add pepper mixture, half-and-half, seasoning salt, black pepper, cayenne pepper and cooked noodles to corn mixture. Stir well. Cook over medium heat, stirring frequently, until heated through. Stir in cilantro just before serving. Serves 6-8