Corn Chowder

• 4 slices bacon (cut)
• 1 onion (chopped)
• 2 ribs celery (chopped)
• 1 jalapeno pepper (chopped)
• 1 teaspoon cumin (tasted & ground)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground chipotle chili powder
• salt and pepper to taste
• 1 stewing potato (cut into bite sized pieces)
• 2 tablespoons corn meal
• 1 cup chicken stock
• 1 cup milk
• 1 teaspoon oregano
• 2 ears of corn (kernels cut from the cob and one cob reserved)
• 1 handful cilantro (chopped)

1. Cook the bacon in a large sauce pan and set aside.
2. Drain all but a tablespoon of the bacon grease.
3. Add the onions, celery, jalapeno, cumin, paprika, chili powder, salt and pepper and saute until the onion is soft, about 5-7 minutes.
4. Add the potatoes and cook for 5 minutes.
5. Sprinkle the corn meal over everything.
6. Add the stock, milk, oregano, corn kernels and cob.
7. Bring to a boil, reduce the heat to low and simmer covered for 30 minutes.
8. Remove from heat and stir in the cilantro and remove the cob.

Found On: Closet Cooking