Bacon Jalapeno Corn Chowder

This is one of our favorite soups. We got the recipe from my parents. My mom had cut it out of the newspaper ages ago and made one time when we were visiting them. They had some leftover fresh corn cut right off the cob and used that though the recipe calls for frozen corn. I prefer it with the fresh corn as it is much creamier, but the frozen corn works just as well, especially in the winter. Since she only had a newspaper clipping of just the recipe, I don't have a source to credit really, but I think it's a recipe worth sharing anyway. I did make some changes in terms of preparation methods, but the ingredients are basically the same, with the addition of more bacon.





Bacon Jalapeno Corn Chowder


2 bags (16 ounces each) frozen corn
1/2 pound center cut bacon, chopped
1 cup chopped onion
1 jalapeno pepper, diced
2 tablespoons flour
1 cup chicken broth
3-4 cups milk
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste

• Cook the corn according to package directions, omitting salt and fat. Drain and set aside.
• In a heavy stockpot, cook bacon until crisp. Remove from pan and drain on paper towels. Pour off all but two tablespoons of bacon fat.
• Saute onion and jalapeno in stockpot until soft, about 5 minutes.
• Sprinkle flour over the mixture in pot and cook for 2-3 minutes.
• Add the chicken broth, corn and 3 cups of milk to mixture. Stir to combine.
• Season with cumin, chili powder, salt and pepper. Continue to cook, stirring frequently until hot and thick.
• Use an immersion/stick blender to create desired consistency. Add more milk, if needed to thin out as desired.