Name: Mexican Street Corn Chowder
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: 10 ears fresh corn (about 5-1/2 cups) -; 1-1/4 to 2 cups water -; 6 bacon strips, chopped -; 2 small onions, chopped -; 2 small green peppers, chopped -; 1 jalapeno pepper, seeded and finely chopped -; 1 teaspoon ground chipotle pepper -; 2 teaspoons salt -; 3/4 teaspoon ground cumin -; 1/4 teaspoon pepper -; 1 cup heavy whipping cream -; 1 medium lime, zested and juiced -; Optional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese -

Ingredients for - Mexican Street Corn Chowder

1. 10 ears fresh corn (about 5-1/2 cups)

2. 1-1/4 to 2 cups water

3. 6 bacon strips, chopped

4. 2 small onions, chopped

5. 2 small green peppers, chopped

6. 1 jalapeno pepper, seeded and finely chopped

7. 1 teaspoon ground chipotle pepper

8. 2 teaspoons salt

9. 3/4 teaspoon ground cumin

10. 1/4 teaspoon pepper

11. 1 cup heavy whipping cream

12. 1 medium lime, zested and juiced

13. Optional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese

How to cook deliciously - Mexican Street Corn Chowder

1 . Stage

Cut corn off cobs. Rub the edge of a knife over each cob to "milk" it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker.

2 . Stage

In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 Tbsp. in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly.

3 . Stage

Stir in cream, lime zest and lime juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.