16 oz bag frozen corn, thawed
oz vegetable broth
7 oz. jar roasted red peppers, drained and chopped
jalapeno, seeded and chopped (optional)
oz. feta cheese, crumbled
c. instant mashed potatoes (optional)
Combine 1/2 of the corn and 1/2 of the broth in a food processor or use a stick blender in a large soup pot. Blend until smooth. Pour in large sauce pot. Add remaining corn, broth, jalapeno, cheese and cilantro. Heat over med low heat until hot. Add instant mashed potato and let thicken, about 5 minutes. Serve hot.