Saute bacon in large pot over medium-high heat until crisp & browned. Using slotted spoon, transfer bacon to paper towels to drain. To the pot, add leeks, corn, potatoes, and jalapeno; saute 5 minutes until tender and fragrant. Add broth and Lactaid and simmer uncovered over medium heat until vegetables are tender, about 15 minutes. Using a ladel, very carefully transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot and season to taste with salt and pepper. Ladle chowder into bowls and garnish with bacon, red onion, and avocado.
Makers of LACTAID® Brand Products
red potatoes, cut into 1/2-inch cubes
jalapeno, seeded and finely diced
low-sodium chicken broth
Kosher salt & cracked black pepper, season to taste
finely chopped red onion, for garnish
avocado, chopped, for garnish