ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 | Ears corn or 3 cups frozen whole kernel, corn |
| 1 1/2 Tasse | chicken broth |
| 1 Tasse | milk |
| 1 | Fresh jalapeno peppers; seeded and, finely chopped (up to 2) |
| 1/4 | Jar (7 1/2 ounce) roasted red sweet peppers, drained and chopped (1/4 cup) or 1 jar diced pimento, drained |
| 1/2 Tasse | feta crumbled |
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Cut off kernels from the ears of corn, if using. In a blender container combine half the corn and the broth. Blend till nearly smooth. In a large saucepan combine broth mixture and remaining corn kernels. Stir in milk or light cream, jalapeno peppers, and red peppers or pimento. Heat through. Top each serving with cheese and garnish with whole peppers, if desired. Makes 4 side dish servings.
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