Creamy Jalapeño Popper Soup

Ingredients

• 1 tbsp olive oil
• 300g bacon, diced
• 4 jalapeňo chillies, chopped
• ¼ cup plain flour
• 1 tsp garlic powder
• 1L chicken stock
• 340mL can light evaporated milk
• 500g potatoes, peeled & cubed
• 1 cup frozen corn kernels
• 250g light cream cheese
• 1 cup grated cheese
• Salt & pepper, to taste
• Sliced jalapeňo, bacon, coriander & grated cheese

Method

• Heat the olive oil over medium-high heat and cook the bacon until crispy.
• Remove 2 tbsp of bacon from the pan and set aside for garnish.
• Add the chopped jalapeňo peppers to the pan and cook for about 2 mins.
• Add the flour and garlic powder to the pan and stir through to coat the ingredients well.
• Add the chicken stock and evaporated milk, whisking to avoid lumps.
• Tip in the diced potatoes and the frozen corn and simmer for 10-15 mins or until the potato is tender.
• Remove from the heat and stir in the cheeses, stirring until melted and creamy.
• Season to taste, garnish and serve.