Delicious Corn Chowder

Makes 8 cups

• 6 ears of fresh corn on the cob, corn kernels removed
• 4 slices of bacon, diced and cooked crisp
• 2 russet potatoes, diced
• 1 small onion, chopped
• 1 red pepper, chopped
• 1 jalapeno pepper, minced, seeds removed
• 2 stalks of celery, chopped
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups milk ( I used low fat)

Directions

Cook the bacon over medium heat until brown and crispy. Remove the bacon from the pan and drain on paper towels. Overturn a small bowl inside a larger bowl and cut the corn kernels off the cob using a large knife.

Break the cobs in half and place in the bottom of your slow cooker. Add all of the ingredients except the milk to the slow cooker. Cover and cook on high for 7-9 hours, until the corn is tender and flavorful. Discard the cobs. Remove half of the mixture from the slow cooker to your blender. Puree the mixture and return it to the slow cooker. Stir the milk into the mixture. Continue cooking on high until warmed through.

Serve and enjoy.