1 tablespoon butter

2 teaspoons vegetable oil

4 slices already cooked bacon, finely chopped

½ cup onion, finely diced

½ cup celery, finely diced

⅔ cup green pepper, finely diced

1 cup frozen white corn kernels

1 cup fat-free, low-sodium chicken broth

1 tablespoon all-purpose flour

1 can (141/2 ounces) petite-diced tomatoes

3 cups frozen yellow corn kernels

2 teaspoons bottled minced garlic

1 teaspoon granulated sugar

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper, or more to taste

¼ teaspoon dried thyme

In a 3-quart or larger pot with a lid, heat the butter and oil over medium heat. Add the bacon, onion, celery and green pepper. Stirring occasionally, cook until the vegetables are soft, about four to five minutes.

Meanwhile, in a blender or food processor, puree the white corn and chicken broth until corn is pulverized. Set aside.

When the vegetables in the onion mixture are tender, sprinkle flour evenly over veggies. Stirring constantly, cook about 90 seconds more, forming a blonde roux. Add the tomatoes and their juice and corn-broth puree. Add the yellow corn, garlic, sugar, oregano, salt, black and cayenne peppers, and thyme. Stir well, making sure to "scrape" the pot bottom to remove any bits. Cover the pot, and bring to a low boil. When the mixture boils, reduce heat to low and simmer for 10 minutes to blend flavors and thicken. Serve immediately or simmer until ready to serve, up to 30 minutes.

Serves four as a main dish; eight as a side.

Cook's note: For an even spicier dish, add hot pepper sauce to taste. Leftovers are delicious refrigerated for up to five days.

@Recipe nutrition:Nutrition values per (side dish) serving: 130 calories (27 percent from fat), 4 g fat (2 g saturated), 22 g carbohydrates, 3 g fiber, 4 g protein, 6 mg cholesterol, 300 mg sodium.