Corn and Bacon Chowder

To preserve the freshness of yellow corn, which looks like a gemstone, without having to clean the cobs from the grains, use baby gold and white frozen corn packages. This frozen corn chowder turns out to be so surprisingly sweet that our testers gave it the highest rating.Cooking time: 2 minutes; Cook for 14 minutes
Bake the bacon in a roasting pan over medium-high heat until crisp. Remove the bacon from the pan; crumble and set aside. Add the celery mixture and 1 pack of corn to the filling in the pan; simmer for 5 minutes or until the vegetables are tender.Put the remaining 1 pack of corn and 1 cup of milk in a blender and whisk until smooth. Add the pureed mixture to the vegetables in the pan; add the remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not bring to a boil), stirring constantly, until the cheese is melted. Pour the broth over the plates. Sprinkle each serving evenly with the remaining crumbled bacon. If desired, sprinkle with black pepper.