Corn Chowder

The other day the universe kept presenting corn chowder to me: it showed up on Stumbleupon, all over Pinterest, on my recipe generator... So I knew I had to make it (plus after seeing it over and over I had a serious craving to satisfy!).

Here is my version of corn chowder (feel free to play around with quantities and variations- this chowder is perfect for that!)

Ingredients:

• 2 tablespoons butter
• 1 yellow onion, chopped
• 1 cup canned diced green chiles
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 6 slices thick cut bacon, diced
• 1/4 cup flour
• 2 cups chicken stock 
• 2 cups cream 
• 2 cups frozen corn
• 1 1/2 cups shredded cheese (think cheddar, pepperjack)
• 3 tsp cumin
• 2 tsp ground black pepper
• 2 teaspoons salt
• 1 tsp cayenne powder

 Directions:

1. Heat a large stock pot to medium heat. Add in the butter, onion, green chiles, bell pepper, and garlic. Cook for about 10 minutes until the onions are translucent, stirring occasionally. 
2. Add in the bacon, stir to mix it in, then slowly add the flour to the mix, stirring constantly to coat the bacon and veggies. Cook for 5 minutes, stirring often, then gradually add the stock and the milk, alternating 1 cup each at a time. Add in the corn, then bring the chowder to a boil. Add in the cheese, taste the chowder, then season accordingly (listed are the amounts I used).  
3. Simmer for 20-30 minutes over low heat so that the chowder can thicken. Serve hot with slices of crusty baguette or alongside a salad. 

This chowder saves well and is excellent for weekday lunches!

Variations:
- use 3 large bell peppers instead of the green chiles for a more mild pepper flavor
- add chorizo or Italian sausage instead of bacon
- serve over a bed of rice with salsa, sour cream, and tomatoes
- add in a can of beans and use vegetarian stock instead of using bacon and chicken stock for a hearty vegetarian twist
- add roasted jalapenos and roasted garlic instead of green chiles and raw garlic