Spicy Jalapeno and Panela Corn Chowder
(adapted from this recipe via AllRecipes)
1 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups stock (preferably chicken)
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half
1 10oz package of queso panela (found at most grocery stores)
2 jalapenos, chopped
2 tomatoes, chopped
1. In a large pot, cook bacon over medium heat until crispy. Remove bacon, reserve about 2 tablespoons of drippings in the pot.
2. Add onions to drippings and cook until tender, about 5 minutes. Add in potatoes and cook for five minutes, stirring occasionally.
3. Add broth, corn, jalapenos, tomatoes, cheese, salt and pepper. Bring to a boil, reduce heat to low. Cover pot and simmer 20 minutes, stirring frequently, until potatoes are tender. A few minutes before turning heat off, stir in half and half and bacon.
4. Serve and enjoy!