From the Kitchen of: Bonnie
Source: Better Homes and Gardens Quick Soups

 

3	cups	frozen whole kernel corn or 3 cups fesh corn kernels
1	14 1/2-oz. can	chicken broth
1 1/4	cups	cooked small pasta (such as ditalini or tiny shell macaroni)
1	cup	milk, half-and-half, or light cream
1/4	of a 7-oz. jar.	roasted red sweet peppers, drained and chopped (1/4 cup)
1 or 2		fresh jalapeño peppers, seeded and finely chopped
1/2	cup	crumbled feta cheese (optional)

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.  Simmer, covered, for 2 to 3 minutes or until corn is crisp-tender.

Stir in cooked pasta, milk, roasted sweet peppers, and jalapeño peppers; heat through.
If desired, top each serving with feta cheese.