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