Giant Mart has corn on sale 10 ears for $5.00. Ingredients:3 strips center-cut reduced-fat bacon, chopped1 onion, diced 1 jalapeno, seeded and diced1/4 cup all-purpose flour1 (32-ounce) container chicken stock 2 russet potatoes, cubed1/2 teaspoon salt3 cups corn kernels1 cup fat-free milk3 tablespoons fat-free half-and-half 1/2 cup reduced-fat shredded Cheddar cheese2 tablespoons chopped fresh cilantroDirections:Cook bacon until browned. Drain bacon on paper towels. Add the onion and jalapeno to the saucepan. Cook, over medium-high heat, stirring occasionally, until the onion is tender. Stir in the flour; cook 1 minute. Add the broth, potatoes, and salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 12 minutes. Add the corn, milk, half-and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.