- 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
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.
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.
Bring back up to a simmer.