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This is a mouth watering blend of flavors.

Southwestern Corn Chowder

2 (12-ounce) packages STOUFFER'S® Corn Soufflé
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped
2 (10.75-ounce) cans condensed chicken broth, undiluted
3 large baking potatoes, peeled and cut into 1/2-inch cubes
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped jalapeño pepper (see note)
2 cups (8 ounces) shredded Mexican recipe blend cheese

1. COOK corn souffle according to package directions; set aside.
2. COOK bacon in a 4-quart Dutch oven about 4 minutes, or until crisp. Add onion, and cook until tender.
3. ADD broth, potato cubes, diced tomato and jalapenos to Dutch oven. Bring to a boil and cook 10 minutes. Reduce heat to low; cover and simmer 20 minutes or until potato cubes are tender, stirring occasionally. Add corn souffle and cheese, stirring gently until smooth. Serve immediately.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.