Mexican Style Creamy Corn Chowder
Yield: 10 servings.
| Onion, chopped | 1 |
| Yellow bell pepper, chopped | 1/4 cup |
| Red bell pepper, chopped | 1/4 cup |
| Green bell pepper, chopped | 1/4 cup |
| Celery ribs, chopped | 3 |
| Bacon slices, smoked, diced | 6 |
| Olive oil | 2 Tbsp. |
| Russet potatoes, large, peeled and cut into small cubes | 2 |
| Butter | 1/2 stick |
| Chicken stock | 3 cups |
| Frozen sweet corn (16 oz. bag) | 1 |
| Cream corn (14-3/4 oz. can) | 1 |
| Sugar | 3 Tbsp. |
| Tostitos Monterey Jack Queso Dip | 1 jar |
| Half and Half or Heavy cream | 1 cup |
| Cracked black pepper | 1 tsp. |
| Garlic salt | 1 Tbsp. |
| Green onions, sliced | For a garnish |
1. Sauté bell peppers, celery, and bacon in olive oil for 3 to 4 minutes over medium heat.
2. Add potatoes and butter and continue to cook for 3 to 4 minutes.
3. Stir in chicken stock and frozen corn and bring to a boil.
4. Lower to medium heat and let simmer 7 to 10 minutes or until potatoes are fork tender.
5. Stir in cream corn, sugar, Tostito dip, and half and half,
6. Continue to cook over low heat for another 4 to 5 minutes.
7. Season with garlic salt and cracked pepper
8. Sprinkle with sliced green onions and serve with corn bread, tortilla chips, or your favorite rolls or French Bread
