Corn and Bacon Chowder

To capture the freshness of yellow jewel-like corn without the fuss of shucking ears or cutting kernels off the cob, use packages of frozen baby gold and white corn. This chowder is so wonderfully sweet, salty and slightly spicy.
  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside.
  2. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
  3. Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth.
  4. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese.
  5. Cook over medium heat (do not boil), stirring constantly, until cheese melts.
  6. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.