Spicy Southwestern Chowder

Description

Makes 6 servings

Ingredients

• 2 slices Bacon, chopped
• 1 medium Onion, chopped
• 1 cup shredded carrots (about 2 medium)
• 1 to 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 3 cups low-fat milk
• 2 cups reduced-sodium chicken broth
• 3 cups cooked brown rice
• 1 16-ounce package frozen corn or one 17-ounce can corn, drained
• 6 large sourdough round rolls, hollowed out leaving 1/2-inch walls
• green onions for garnish

Procedures

1. Cook Bacon in Dutch oven over medium-high heat 5 to 7 minutes stirring, until Bacon is crisp.
2. Drain all but 1 tablespoon fat.
3. Add Onion, carrots, jalapenos, garlic, chili powder and cumin.
4. Cook 3 to 5 minutes, stirring constantly until Onion is tender.
5. Reduce heat to medium.
6. Add milk, broth, rice and corn.
7. Cook, stirring, 10 to 12 minutes until mixture boils.
8. Cook 1 minute more; remove from heat.
9. Ladle into bread rounds. Garnish with green onions.