A hearty and flavorful chowder with a spicy kick, perfect for warming up on a chilly day.
Slice the roasted red bell pepper into thin strips.
Roasting the bell pepper beforehand enhances its sweetness and adds a smoky flavor.
Remove the stems and seeds from the jalapeños, then finely chop them.
Wear gloves while handling jalapeños to avoid irritation from the capsaicin.
In a blender, combine 2 cups of the corn with the chicken broth and blend until smooth.
Blending part of the corn creates a creamy base without needing extra cream.
In a large saucepan, combine the blended mixture with the remaining corn, chicken, milk, red bell pepper, and jalapeños. Heat over medium heat until warmed through.
Stir occasionally to prevent the milk from scalding.
Serve the chowder hot, garnished with shredded Monterey Jack cheese.
For added flavor, sprinkle with fresh cilantro or a dash of smoked paprika.
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