Corn And Bacon Chowder

Name: Corn And Bacon Chowder
Ingredients: 2 cups Milk (2%), Divided; 6 slices Bacon; 1/2 cups Chopped Celery; 1/2 cups Chopped Onion; 1/2 cups Chopped Red Pepper; 16 ounces, weight Frozen Baby Corn; 16 ounces, weight Frozen Yellow Corn; 1 cup Shredded Reduced Fat Sharp Cheddar Cheese; 1 teaspoon Salt; 1 teaspoon Black Pepper

10 ingredients

2 steps

Ingredients

2 cups Milk (2%), Divided
6 slices Bacon
1/2 cups Chopped Celery
1/2 cups Chopped Onion
1/2 cups Chopped Red Pepper
16 ounces, weight Frozen Baby Corn
16 ounces, weight Frozen Yellow Corn
1 cup Shredded Reduced Fat Sharp Cheddar Cheese
1 teaspoon Salt
1 teaspoon Black Pepper

Directions

1

1. Chop bacon and place in a Dutch oven over medium heat until crisp. Remove bacon from pan; set aside. Add celery, onion and red pepper and saute in bacon drippings. Add defrosted baby corn mixture into the pan; saute for 5 minutes or until vegetables are tender.
2

2. Place remaining 1 package defrosted corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to the vegetables in the pan. Stir in remaining 1 cup milk, salt, black pepper, and cheese. Add in cooked bacon and cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls.