Corn Chowder With Jalapeno

• slices bacon, finely diced↗2 slices
• onions, finely chopped↗2
• red bell pepper, stemmed, seeded and finely diced or↗1
• green bell pepper, stemmed, seeded and finely diced1
• celery ribs, finely diced↗2
• jalapeno peppers, stemmed, seeded and finely chopped↗2
• corn, drained↗3 cups
• (15 ounce) can diced tomatoes (preferably fire roasted)1 can
• (15 ounce) can cannellini beans, drained and rinsed↗1 can
• yellow cornmeal↗2 tablespoons
• kosher salt↗1 teaspoon
• black pepper↗1⁄2 teaspoon
• ground cumin↗1 teaspoon
• dried oregano↗1 teaspoon
• fresh rosemary, chopped↗1 teaspoon
• cups vegetable broth or 5 cups chicken broth↗5
• cup cream or 1 cup half-and-half↗1

Step-by-step instructions

1. 1

   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.

2. 2

   Add the onions, bell pepper, celery and jalapeños and sauté until the onions are lightly browned and tender, about 5 minutes.

3. 3

   Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.

4. 4

   Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.

5. 5

   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.

6. 6

   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.

7. 7

   Stir in the cream and heat through, about 1 minute.