Ingredients
1/2 pound bacon strips, chopped5 cups fresh or frozen super sweet corn1 medium sweet red pepper, finely chopped1 medium sweet yellow pepper, finely chopped1 package (8 ounces) reduced-fat cream cheese1/2 cup half-and-half cream1 can (4 ounces) chopped green chiles, optional 2 teaspoons sugar1 teaspoon pepper1/4 teaspoon salt
Preparation
In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat until tender, 5-6 minutes. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, until thickened, 8-10 minutes.
