Ingredients:
4-6 slices bacon (optional)
3 tbsp butter
2 large onions chopped
1 jalapeno pepper seeded and chopped
¼ C all purpose flour
6 Cups chicken stock
3 lg white potatoes diced
salt & pepper to taste
1 C creamo or whole milk
4 C blanched corn kernels

In a lg pot, over medium low heat, crispen bacon. Remove, crumble and set aside. Melt butter in pan and ad onions. Cook until tender. Sprinkle flour over onions and cook for 2 minutes, stirring. Add stock, potatoes, and jalapeno. Cook until potatoes are tender (aprox 15 mins). Add corn and cream; cook another 5 minutes. Serve garnished with bacon and grated white cheddar cheese – serve immediately. Yields 6-8 Servings. Enjoy!

warm & tasty!