Ingredients

3 strips center-cut reduced-fat bacon, chopped
1 onion, diced
1 jalapeno, seeded and diced
1/4 cup all-purpose flour
1 (32-ounce) container chicken stock
2 russet potatoes, cubed
1/2 teaspoon salt
1 (16-ounce) package frozen baby gold and white corn kernels (3 cups)
1 cup fat-free milk
3 tablespoons fat-free half-and-half
1/2 cup reduced-fat shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Directions

Spray a large nonstick saucepan with nonstick spray and set over medium-high heat. Add the bacon and cook until browned, 2 – 3 minutes. Transfer the bacon to paper towels to drain.

Add the onion and jalapeno to the saucepan. Cook, over medium-high heat, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the flour; cook 1 minute. Add the broth, potatoes, and salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 12 minutes. Add the corn, milk, half-and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.

Original recipe courtesy Paula Deen (Chef Jack’s Corn Chowder)

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen