Spicy Corn Chowder

Our younger sister made this corn chowder and declared it blog worthy!  She loves all things creamy and this hit the spot.  She was kind enough to make it for our parents and they put their stamp of approval on the recipe.  This recipe is a keeper!

Ingredients

·         2 tablespoons extra virgin olive oil

·         2 stalks of celery, finely chopped

·         1 medium onion, finely chopped

·         1 jalapeno, finely chopped, (remove some or all of the seeds and membrane if you don't like the heat)

·         4-8 strips of bacon cooked and crumbled

·         3 cloves garlic, minced

·         2 (14-oz.) cans chicken broth

·         3 tablespoons all purpose flour

·         1 1/2 cups frozen corn kernels

·         8 oz. softened cream cheese

·         1 cup milk

·         1/2 teaspoon salt

·         1/4 teaspoon black pepper

·         1 cup shredded cheddar cheese

Directions

1.       Place olive oil in a large pot over medium heat. Saute celery, onion, and jalapeno until tender, about 5 minutes. Stir in the garlic and bacon; cook for another 3 minutes. Whisk the broth and flour together in a liquid measuring cup or bowl until no lumps remain, then add to the pot. Gently stir in the corn and chicken. Bring to a low boil and reduce heat to a gentle simmer.

2.       Whisk together the cream cheese and milk in a large bowl until smooth (I recommend softening the cream cheese in the microwave to make it easier to whisk)

3.       Whisk the cream cheese/milk mixture into the soup along with the salt, pepper, and cheddar cheese. Simmer on low until ready to serve

Side Note: I have not tried this, but I imagine that if you substitute bacon grease for the olive oil grease it would be delicious, because um, bacon!