Soup is always a welcome and warming supper. This one tastes like it simmered all day (but it didn’t).

3 cups frozen whole-kernel corn or 3 cups fresh corn kernels (cut from 6–7 ears of corn)
1 14 1/2-oz. can chicken broth
2 cups chopped cooked chicken breast
1 cup milk, half-and-half, or light cream
1/4 cup thinly sliced strips bottled roasted red pepper
1–2 fresh jalapeño peppers, seeded and finely chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro leaves

In a blender container or food processor bowl combine half of the corn and the chicken broth. Cover and blend or process until nearly smooth. In a large saucepan combine the broth mixture and the remaining corn. (If using fresh corn, bring to boiling; reduce heat and simmer, covered, 2 to 3 minutes or until corn is crisp-tender.) Stir in cooked chicken, milk, roasted peppers, and jalapeño peppers; heat through. Top each serving with cheese and cilantro. Makes 4 servings.

Per serving: 315 cal., 9 g fat (4 g sat. fat), 81 mg chol., 681 mg sodium, 32 g carbo., 3 g fiber, 30 g pro.

TRY A NEW QUESO
Top this creamy Southwest-style chowder with crumbly cotija, a Mexican cow’s-milk cheese that’s similar to feta. It’s salty, tangy, and really yummy. Look for it at your local Mexican grocery.