I do love some Mexican food!

Mexican Street Corn Chowder

2 (14 oz) cans corn, drained

6 cooked bacon strips, diced (or diced ham)

1/3 c. diced onion

1 c. diced bell pepper

2 c. water

2 tsp chicken bouillon

1/3 c. sliced tamed jalapenos

1 tsp ground chipotle pepper

Salt and pepper to taste

1 med lime, zested and juiced

1/3 c. whipped cream cheese

 

In large saucepan, add bacon, onion and bell pepper.  After bacon is crisp, remove from pan, drain on paper towels then chop and return to pan. Add corn, water, bouillon, jalapenos, chipotle powder, salt, pepper, and lime. Simmer 15 minutes then stir in cream cheese and stir until well combined. Serve.

Yield: 4 servings.