Spicy Southwestern Chowder

Description
Makes 6 servings

Ingredients

 * 2 slices Bacon, chopped
 * 1 medium Onion, chopped
 * 1 cup shredded carrots (about 2 medium)
 * 1 to 2 jalapeno peppers, seeded and minced
 * 2 cloves garlic, minced
 * 1 1/2 teaspoons chili powder
 * 1/2 teaspoon ground cumin
 * 3 cups low-fat milk
 * 2 cups reduced-sodium chicken broth
 * 3 cups cooked brown rice
 * 1 16-ounce package frozen corn or one 17-ounce can corn, drained
 * 6 large sourdough round rolls, hollowed out leaving 1/2-inch walls
 * green onions for garnish

Directions
Cook Bacon in Dutch oven over medium-high heat 5 to 7 minutes stirring, until Bacon is crisp. Drain all but 1 tablespoon fat. Add Onion, carrots, jalapenos, garlic, chili powder and cumin. Cook 3 to 5 minutes, stirring constantly until Onion is tender. Reduce heat to medium. Add milk, broth, rice and corn. Cook, stirring, 10 to 12 minutes until mixture boils. Cook 1 minute more; remove from heat. Ladle into bread rounds. Garnish with green onions.