This was another recipe we enjoyed from the Homesick Texan Cookbook. I'm sure it's wonderful with fresh corn, but we made it out of season with canned sweet corn--still very good. Maybe you can enjoy this on a cold night, assuming you have cold weather in your neck of the woods. We, apparently, don't.
Corn Chowder with Jalapenos and Bacon
8 pickled jalapeno slices, diced
4 slices bacon, dliced
1/4 medium yellow onion, diced
2 cups corn kernels, frozen or fresh (about 3 cobs shucked)
1 clove garlic, chopped
2 cups chicken broth
1/4 tsp cumin
1/8 tsp nutmeg
1/8 tsp cayenne
2 Tbsp chopped cilantro
2 Tbsp lime juice
1/2 cup milk
Salt and pepper, to taste
Cilantro and tortilla chips, for serving
In a large skillet, saute the bacon on medium heat until crisp. Remove bacon from skillet. In the skillet with bacon grease, add the diced onion and jalapeno on medium for about 5 minutes. Add the corn and cook for 4 minutes. Add the garlic and cook for 30 more seconds.
Turn off the heat, and pour the cooked corn mixture into a food processor or blender. Add 1/2 cup of chicken broth, and blend on high until a smooth puree has formed.
Pour pureed corn into a large pot. Add the remaining chicken broth, cumin, nutmeg, cayenne, cilantro, cooked bacon, and lime juice. Bring to a boil, and then turn the heat down to low, and simmer for 5 minutes. Stir in the milk, and add salt and pepper to taste. Serve either warm or cold with a cilantro garnish or tortilla chips.