Corn Chowder With Jalapeno - cooking recipe

Ingredients

2 slices bacon, finely diced
2 onions, finely chopped
1 red bell pepper, stemmed, seeded and finely diced or
1 green bell pepper, stemmed, seeded and finely diced
2 celery ribs, finely diced
2 jalapeno peppers, stemmed, seeded and finely chopped
3 cups corn, drained
1 (15 ounce) can diced tomatoes (preferably fire roasted)
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons yellow cornmeal
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon fresh rosemary, chopped
5 cups vegetable broth or 5 cups chicken broth
1 cup cream or 1 cup half-and-half

Preparation

Heat a large deep skillet, preferably cast-iron, over medium-high heat. Add the salt pork and cook until browned and the bottom of the pan is glazed with fat.
Add the onions, bell pepper, celery and jalapenos and saute until the onions are lightly browned and tender, about 5 minutes.
Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
Add the broth and heat to boiling, stirring often. Continue boiling until thickened, stirring constantly, for about 2 minutes and pour into the slow cooker.
Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 on low, until the vegetables are tender and the flavors are blended.
Stir in the cream and heat through, about 1 minute.