Chicken Corn Chowder

I made this soup at least once a year, and its my boyfriend's favorite. You can adjust the amount of cream vs milk you use to make a creamier soup.

Ingredients

• 3 cups of chicken stock
• 3 cups of milk product - use all milk for a lighter soup but avoid skim milk if you can. Replace all or some of the milk with cream if you want a heavier soup. I usually do 2 cups of milk, and 1 cup of cream. 
• 2 strips of bacon, cut into pieces
• 2 cups of corn, fresh or frozen
• 1 large chopped red bell pepper
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 chopped medium onion
• 1 cup of cubed potatoes (I use red skins, use whatever you have on hand)
• 1 pound of cooked chopped chicken
• 1-2 diced jalapeños - depending on how spicy you want your soup
• 1 anaheim chili, seeded and quartered
• 2 tablespoons ground cumin
• 1 bay leaf
• salt and pepper to taste

1. In a large soup pot, cook the bacon until done, remove the bacon and all but one tablespoon of the fat.
2. Over medium heat cook the bell pepper, celery, carrots, onion, potatoes, and jalapeños in the bacon fat and a pinch of salt for about 5 minutes, until the onion is translucent.
3. While your vegetables are cooking, roast your corn and cumin under the broiler for 5 minutes, or until the born is slightly charred.
4. Add milk, chicken stock, corn, bay leaf, anaheim chili, and bacon.
5. Turn up the heat and bring the soup to a boil, then reduce the heat and let the soup simmer for at least an hour, and then add your chicken.
6. When you're ready to serve your soup, remove the anaheim chili and the bay leaf.