Lunch: Bobby's Lighter Chef Jack's Corn Chowder

A lighter version of this creamy and delicious soup.

Ingredients

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

Instructions

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.
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. Add the broth, potatoes and salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 12 minutes. Add the corn, milk and half and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.