Corn Chowder with Jalapenos and Bacon

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.