Corn Chowder

Perfectly Sweet and Spicy!! Everyone loves a good corn chowder and we've included jalapeno pepper in this recipe for a sweet and spicy combo!! Puréeng just half of the soup means every spoonful has a chunky yet rich and creamy texture. Freeze the leftovers for another day -

• Ready In: 40 mins
• Yields: 10 cups

Ingredients

• 1  tablespoon  crisco canola oil or 1  tablespoon  vegetable oil
• 1  onion, chopped
• 1  jalapeno, chopped (optional)
• 1  garlic clove, chopped
• 1 (284 ml) can  cream-style corn
• 4  cups frozen corn kernels
• 1  potato, peeled and chopped into 1-inch pieces
• 4  cups  chicken stock or 4  cups  vegetable stock
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 3⁄4 cup Carnation Evaporated Milk (regular, 2% or fat free)

Directions

1. Heat oil in a large saucepan or a stock pot over medium heat. Add onion, jalapeno, and garlic and cook until fragrant and tender, about 3 minutes.
2. Add corn, potato, stock, salt and pepper and bring to a boil. Reduce heat; cover and simmer for 30 minutes. Purée half of the soup, so that it still has a chunky texture. Add evaporated milk. Taste and adjust seasonings if necessary.
3. TIP: For a fun garnish, add some popcorn to the bowl of soup.
4. If you leave out the jalapeno, just drizzzle some hot chili oil over the soup as a garnish for the people who like it spicy.