Corn Chicken Chowder

Directions

1. In a blender or food processor, puree half and half and milk with 1 cup of corn and set aside.
2. In a large nonstick stockpot, cook bacon on medium-high heat, stirring frequently, until browned, about 2 to 3 minutes.
3. Remove with a slotted spoon and transfer to a plate lined with paper towels.
4. Add onion, bell pepper, and spices to the stockpot and cook, stirring frequently, until onions are soft, about 5 minutes.
5. Add mushrooms, chicken, 2 cups corn kernels, and reserved bacon, stirring to combine.
6. Pour in 3 cups water, partially cover and bring to a boil.
7. When soup comes to a boil, immediately reduce heat to medium-low and simmer uncovered for about 10 minutes (adjust heat so that only a few bubbles break the surface).
8. Add half and half mixture and let chowder come back to a simmer.
9. Cook for another 5 minutes to blend the flavors.
10. Do not boil or dairy mixture will separate.
11. Remove from heat and serve piping hot with a slice of melon, a refreshing green salad and whole-wheat roll.