Cheesy Jalapeno Corn Chowder

What you need:

• 8 to 10 strips bacon, chopped
• 2 Tbsp. EVOO
• 1 onion, diced
• 2 Tbsp. butter
• 1/3 cup flour
• 8 cups chicken broth
• 3 potatoes, unpeeled and cubed
• 2 Tbsp. chopped jalapenos
• 2 tsp. salt
• 1 tsp. pepper
• 8 cups frozen corn
• 2 cups heavy cream
• 2 cups cheddar cheese
• 1 cup monterey jack cheese

Directions:

1. Cook bacon with EVOO in a Dutch oven until crispy. Remove bacon and leave fat.
2. Add onion and butter. Cook on medium for about 10 minutes.
3. Stir in flour and season salt and pepper. Cook for 3 minutes.
4. Add chicken broth, potatoes, and jalapenos; bring to a boil. Cook for 15 minutes until potatoes are fork tender.
5. Add corn, heavy cream, cheddar, and monterey jack and cook for 5 minutes.
6. Crumble bacon over the top for serving.

Recipe from Life and Kitchen