Bobby's Lighter Corn Chowder

By Bobby Deen
Source: Paula Deen 

• 3 strips center-cut reduced-fat bacon, chopped
• 1 onion, diced 
• 1 jalapeno, seeded and diced
• 1/4 cup all-purpose flour
• 1 (32-ounce) container chicken stock 
• 2 russet potatoes, cubed
• 1/2 teaspoon salt
• 1 (16-ounce) package frozen baby gold and white corn kernels (3 cups) 
• 1 cup fat-free milk
• 3 tablespoons fat-free half-and-half 
• 1/2 cup reduced-fat shredded Cheddar cheese
• 2 tablespoons chopped fresh cilantro

1. Spray a large nonstick saucepan with nonstick spray and set over medium-high heat. Add the bacon and cook until browned, 2 – 3 minutes. Transfer the bacon to paper towels to drain.
2. Add the onion and jalapeno to the saucepan. Cook, over medium-high heat, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the flour; cook 1 minute. 
3. Add the broth, potatoes, and salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 12 minutes. 
4. Add the corn, milk, half-and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.