Corn and Bacon Chowder

1. Chop bacon and place in a Dutch oven over medium heat until crisp. Remove bacon from pan; set aside. Add celery, onion and red pepper and saute in bacon drippings. Add defrosted baby corn mixture into the pan; sauté for 5 minutes or until vegetables are tender.

2. Place remaining 1 package defrosted corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to the vegetables in the pan. Stir in remaining 1 cup milk, salt, black pepper, and cheese. Add in cooked bacon and cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls.