If your family doesn’t like spicy food, just leave the jalapenos out. The recipe comes from Kathy Manweiler who writes for the Wichita Eagle.
2 bags (16 ounces each) frozen corn
2 slices bacon, cut into 1/4-inch pieces
1 tablespoon olive oil
1 cup chopped onion
1 jalapeno pepper, seeded, diced
2 tablespoons flour
1 cup canned low-salt chicken broth
3 to 4 cups fat-free milk
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Cook corn according to package directions, omitting any salt and fat. Drain.
In a heavy skillet, cook bacon until crisp. Add oil, onion and jalapeno. Sauté about 5 minutes or until soft. Sprinkle flour over. Cook 2 to 3 minutes.
Put the chicken broth, half of the corn and 3 cups milk in a stockpot. Using a stick blender or immersion blender, puree until smooth. (Alternately, puree in a blender or food processor.)Stir in remaining corn and bacon mixture. Add 1 cup more milk if a thinner soup is desired. Season with cumin, chili powder, salt and pepper. Cook, stirring frequently, until chowder is hot and thick.