Southwest Corn Chowder

Fall... Sweaters, changing colors, and a chill in the air, but best of all SOUP. Yummm! I got this recipe from my friend, Connie, and it is one of my favorite to make. It's especially good in a warm bread bowl with cheese on top. It has a little zip to it- just adjust the pepper jack cheese to your liking. Enjoy!

Southwest Corn Chowder

4 slices of bacon

1 1/2 lbs. potatoes, peeled and cubed

1 small onion, diced

2 celery stalks, diced

1 can cream of chicken soup

3 cups milk

8 oz. pepper jack cheese, grated

1 pkg. frozen corn

1/4 tsp pepper

8 oz. shredded Colby jack cheese

Cook bacon. Remove when crisp. Saute onion and celery in the bacon drippings. Add potatoes, milk and soup. Bring to a boil. Reduce heat. Simmer for 8 min. Add corn, cheese and pepper. Cook 5 minutes or until cheese melts and potatoes are tender. Serve with crumbled bacon and cheese on top.

*I add a small can of green chilies for a little extra spice*