This recipe is from the cookbook: The Texas Cowboy Kitchen by Grady Spears with June Naylor.
I served this with take-out fried chicken and also made some Cheddar Pepper Biscuits.
The biscuit recipe is in the same cookbook.

This chowder is easy to make and can be vegetarian if you leave out the bacon and use vegetable broth instead of chicken broth.

1 c. CORN, fresh or frozen and thawed
2 Tbsp. VEGETABLE OIL
1 c. BACON, diced
2 CARROTS, diced
4 CELERY STALKS, diced
1 RED BELL PEPPER, diced
2 YELLOW ONIONS, diced
4 JALAPENOS, seeded and diced
6 CLOVES OF GARLIC, thinly sliced
2 c. cooked PINTO BEANS, drained (I used canned)
2 c. CHICKEN STOCK (I found that I needed a little more than this)
KOSHER SALT
1/2 c. CILANTRO, chopped
SOUR CREAM for garnish

In a sauté pan, cook corn over high heat 4-5 minutes until slightly blackened, stirring occasionally. Set aside.

In same skillet, heat the oil and cook the bacon over high heat until it starts to brown.
Add the carrots, celery, bell pepper, onions, jalapenos, and garlic, cooking until they begin to soften.
Remove from heat.

In a food processor, puree half the beans with 1/2 c. chicken broth.
Add processed bean mixture, remaining chicken stock, and remaining beans to the vegetables in the skillet. Add the corn and simmer for 15-20 minutes.
Season with salt to taste.

Stir in the cilantro. Remove from heat and divide among bowls and garnish with a dollop of sour cream.