Jalapeno Corn Chowder

I adore soup. I had this on my menu plan, which I had made while we were in Colorado from Books n Cooks. It was perfect soup weather while we were skiing in Colorado. Too bad the weather at home was not. It was 90 degrees the day I made this soup. 90 degrees. In March. I know I prefer the warm weather, but 90 degrees is insane for March. No matter the weather, this soup was satisfying and delicious. It was pure perfection. I may not make it again until November, but at least I have another wonderful soup to add to my recipe collection.

Jalapeno Corn Chowder

6 slices bacon
½ onion, diced
1 clove garlic, minced
¼ cup flour
4 cups chicken broth
2 potatoes, cubed (with skin left on)
2 carrots, peeled and diced
½ jalapeno, chopped
¾ teaspoon salt
1 teaspoon pepper
3 cups frozen corn
1 cup heavy cream
1 cup shredded Mexican cheese blend

Cut bacon into lardons (small strips). Place the bacon lardons in a Dutch oven and cook until crisp over medium heat. Once the bacon is cooked through, remove with a slotted spoon and place on a paper towel lined plate.

Add the diced onion to the Dutch oven and allow onions to cook until translucent, about 10 minutes. Once the onions are translucent, add the garlic and cook about 30 seconds longer. Add the flour, salt and pepper and stir to combine. Allow the mixture to cook for about 3 minutes.

Stirring continuously, slowly pour in the chicken broth to avoid clumps from forming. Add the potatoes, carrots and jalapenos and bring to a boil. Once the mixture reaches a boil, reduce to a simmer, cover and cook for 15 minutes, or until potatoes are fork tender. Add the corn, heavy cream and cheese; stir to combine. Allow the mixture to cook about 5 minutes, until the cheese has melted.

Spoon soup in bowls, top with more cheese and bacon.

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