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Bacon-Jalapeno Corn Chowder

Source of Recipe

Kathleen Endsley - Kindegarten teacher and mom of Emilee Endsley - 2nd - Spratt and McKenzie Endsley - 3rd - Irick


Recipe Introduction

I found this in the newspaper. It's a slimmed-down version with only 171 calories per 1-cup serving.

List of Ingredients

2 (16-oz) bags frozen corn, divided use
2 slices center-cut bacon, chopped into quarter-inch pieces
1 Tbsp olive oil
1 c chopped onion
1 jalapeno pepper, seeded and diced
2 Tbsp flour
1 c chicken broth
3-4 c fat-free milk
1 tsp cumin
1 tsp chili powder
salt and pepper to taste


Recipe

Cook the corn according to package directions, omitting salt and fat. Drain and set aside. In a heavy skillet, cook the bacon until crisp. Add the olive, oil, onion and jalapeno. saute about 5 minutes or until the onion is soft. springle flour over the mixture in the skillet and cook for 2 to 3 minutes. Put the chicken broth, half of the corn (1 bag) and 3 cups of the milk in a stockpot. Using a stick blender, puree the corn, broth and milk mixture until smooth. Use a spoon to stir in the other half of the corn and add the bacon-onion mixture. If thinner chowder is desired, add one cup (or more) of milk. Season with cumin, chili powder, salt and pepper. Continue to cook, stirring frequently, until chowder is hot and thick.