Mexican Potato, Corn, & Bacon Chowder

INGREDIENTS

12 oz

center cut bacon, (chopped)

large onion, (diced)

1 tbsp

minced garlic

medium-sized (3 pounds) yukon gold potatoes, (coarsely chopped (we like to leave the peel on, but peel if desired))

container (32 ounces) chicken stock (not broth)

3 tbsp

unsalted butter

1/4 cup

flour

1 cup

half and half (or heavy cream)

and 1/2 teaspoons seasoned salt, (or to taste)

1/2 tsp

pepper, (or to taste)

1 tbsp

chili powder

1/2 tsp

paprika

and 1/2 teaspoons ground cumin

1/4 cup

finely chopped cilantro

1 can

southwestern corn

1 can

black beans, (drained and rinsed (optional))

1 can

fire-roasted green chiles

2 cups

sharp cheddar or colby jack cheese, (shredded)

Optional: additional cilantro for topping, fresh lime