- 8 bacon slices
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, any color, chopped
- 2 (16-ounce) packages frozen corn kernels, thawed and divided
- 2 cups milk, divided
- 1 cup cream
- 1 cup cheddar cheese, shredded
- 1 avocado, diced
- 1 tomato, chopped, juiced
- Salt and Pepper, to taste
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery, onion, bell pepper, salt and pepper; sauté over medium heat for 3-5 minutes or until vegetables are tender. Add 1 bag of corn and 1 cup of milk.
Place remaining 1 package corn and 1 cup milk in a blender; process until smooth. Add pureed mixture to vegetables in pan; stir in cream, salt, pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Add 3/4 of the bacon. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon, avocado and tomato. Sprinkle with additional black pepper, if desired. Serve immediately.
