Corn And Cheese Chowder

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 4 tablespoons butter
• 1 whole onion, chopped
• 3 slices bacon, cut into pieces
• 3 whole bell peppers, finely diced (red, orange, yellow)
• 5 ears corn, kernels sliced off
• 1/4 cup all-purpose flour
• 3 cups chicken stock or 3 cups broth
• 2 cups half-and-half
• 1 cup of grated monterey jack cheese
• 1 cup of grated monterey jack pepper cheese
• 1/3 cup sliced green onion
• salt & freshly ground black pepper
• 12 bread bowls (optional)

Recipe

• 1 in a large pot, melt the butter over medium high heat.
• 2 add the chopped onion and cook for a couple of minutes.
• 3 add bacon and cook for another minute or so.
• 4 then add the bell peppers and cook for a couple minutes more.
• 5 finely add the corn and cook for a minute.
• 6 sprinkle the flour evenly over the top and stir to combine.
• 7 pour in the chicken stock and stir well.
• 8 allow this to thicken for 3 or 4 minutes.
• 9 reduce the heat to low.
• 10 stir in the half and half.
• 11 cover and allow to thicken for 15 minutes or so.
• 12 stir in the cheeses and green onions.
• 13 when cheeses have melted and soup is hot, check for seasonings.
• 14 add salt and pepper as needed.
• 15 serve immediately.