Bacon-Jalepeno Corn Chowder

Staff Writer
Columbus Parent

If your family doesn’t like spicy food, just leave the jalapenos out. The recipe comes from Kathy Manweiler who writes for the Wichita Eagle.

2 bags (16 ounces each) frozen corn

2 slices bacon, cut into 1/4-inch pieces

1 tablespoon olive oil

1 cup chopped onion

1 jalapeno pepper, seeded, diced

2 tablespoons flour

1 cup canned low-salt chicken broth

3 to 4 cups fat-free milk

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Cook corn according to package directions, omitting any salt and fat. Drain.

In a heavy skillet, cook bacon until crisp. Add oil, onion and jalapeno. Sauté about 5 minutes or until soft. Sprinkle flour over. Cook 2 to 3 minutes.

Put the chicken broth, half of the corn and 3 cups milk in a stockpot. Using a stick blender or immersion blender, puree until smooth. (Alternately, puree in a blender or food processor.)Stir in remaining corn and bacon mixture. Add 1 cup more milk if a thinner soup is desired. Season with cumin, chili powder, salt and pepper. Cook, stirring frequently, until chowder is hot and thick.

Robin Davis