This creamy chowder is loaded with sweet corn, smoky peppers, and Southwestern spices. A rich, comforting soup that delivers warmth and flavor with every spoonful.
Ingredients
1/4 cup white sugar
4 cups fresh corn kernels
1 (8 ounce) package cream cheese
1/2 cup shredded mexican cheese blend
1/2 cup 2% low-fat milk
1 cup chicken broth
2 stalks celery, thinly sliced
1 tablespoon minced garlic
2 slices bacon, cut into 1 inch pieces
2 tablespoons ground black pepper
Directions
Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.
