Ingredients

• 1lb bacon
• 1 medium yellow onion
• 1 jalapeno
• 1 cup (2 sticks) butter
• 2 tbsp cornstarch
• 8 cups milk
• 2 12oz bags of frozen cut corn
• 4oz cream cheese
• 1/2 cup parmesan cheese
• 1 tsp thyme
• 2 tsp garlic powder
• 2 tsp salt
• 1 tsp pepper

Instructions

In a soup pot fry 1 pound of diced bacon.

Dice 1 yellow onion.

Finely dice 1 jalapeno.

Once bacon is about 80% cooked add onion and jalapeno.

Once bacon is fully cooked, the onion is translucent, and jalapeno is soft add 1 cup (2sticks) of butter.

Once butter is melted add 2 tablespoons of cornstrach.

Mix well.

Let cook on medium-low heat for about 1 minute.

To the pot add 8 cups of milk, 2 12 oz bags of frozen cut corn, and 4 oz of cream cheese.

Bring to a boil.

The chowder will begin to thicken.

Once it begins to thicken add 1/2 cup of parmesan cheese, 1 teaspoon of thyme, 1 teaspoon of pepper, 2 teaspoons of garlic powder, and 2 teaspoons of salt.

Mix well.

Bring back up to a simmer.

Serves 10.