Here is a list of ingredients: Butter, onion, red bell pepper, jalapeno pepper, cumin, flour, chicken broth, evaporated fat-free milk, frozen yellow corn, chopped fresh cilantro. Oh did I tell you this is surprisingly creamy but not a stitch of heavy cream!
Add flour and stir for 1 minute. Stir in broth and evaporated milk. Increase heat to high and bring to a boil while stirring. Add the corn and cook for 2 minutes. Top with chopped cilantro and if you have any left over bacon from breakfast well you can use that as well.
Here's a picture of the finished recipe! I also baked a loaf of french bread (I have the easiest recipe for that I'll share in a later post) we had a glass of white wine from a local winery. This really was quick less than 20 minutes from start to table. Above all else it was Yummy!
Jalapeno Corn Chowder
2 tsp butter
1 cup diced yellow onion
1 cup diced red bell pepper
1 jalapeno pepper seeded and finely chopped
1 tsp ground cumin (more if you like cumin)
3 Tbsp all purpose flour
1 1/2 cups chicken broth
1 cup evaporated fat-free milk
1 lb. frozen whole yellow corn, thawed ( I have used canned corn in a pinch)
2 tbsp chopped fresh cilantro
Melt butter in a medium saucepan over medium heat. Add the onion, bell pepper, jalapeno, and cumin. Cook, stirring, for 10 minutes or until onion and peppers are tender.
Add the flour and stir for 1 minute. Stir in broth and evaporated milk. Increase the heat to high and bring to a boil while stirring. Add the corn and cook for 2 minutes. Top with cilantro.
Serves 4 / serving size 1 1/4 cups 220 calories, 25 calories from fat, 41 g total carbs.
TIP: Place the frozen corn in a bowl in the frig in the morning and it will be thawed by dinnertime.