How to Make Corn and Bacon Chowder

CORN AND BACON CHOWDER

INGREDIENTS:

• 2 bacon slices
• 1/2 cup prechopped celery, onion, and bell pepper mix
• 2 (16-ounce) packages frozen baby gold and white corn, thawed and divided
• 2 cups 1% low-fat milk, divided
• 3/4 cup (3 ounces) reduced fat shredded extrasharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper (optional)

1. In a bacon slices in a Dutch oven over medium heat crisp. Remove bacon from pan: crumble and set aside. Add celery mix and 1 package corn to drippings in pan; saute 5 minutes or until vegetables are tender.

2. Place remaining 1 package corn and 1 cup milk in a blender; process until smooth. Add pureed mixture to vegetables in a pan; stir in remaining 1 cup milk, cheese,salt and 1/4 teaspoon black pepper. Cook over medium heat (do not boil ) until cheese melts, stirring constantly. Ladle soup into bowls. Top with crumbled bacon. Sprinkle with additional black pepper, if desired.

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It's easy to prepare and easy to cook..