Corn and Bacon Chowder
2 Tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 medium red bell pepper
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed
1/2 Cup cooked, chopped bacon
3 cloves garlic, minced
2 14 oz cans chicken broth
3 Tablespoons flour
3 ears of fresh corn kernels
4 oz softened cream cheese
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup shredded cheddar cheese
Place olive oil in a large pot over medium heat.
Saute celery, bell pepper, onion and jalapeno until softened.
Stir in garlic and bacon; cook for another 3 minutes.
Whisk the broth with the flour in a large bowl then stir into soup.
Stir in corn and bring to a low boil and reduce heat.
Whisk together the cream cheese and milk in a large bowl until smooth.
Stir into soup along with the salt, pepper and cheddar cheese.
Simmer until ready to serve.
Pairs Well With
This is a great soup on a cold day. I love it with cornbread. I like to double the batch and freeze it.