Kernels Sliced Off (I used 1 bag of steamers frozen corn)
¼ cups Corn starch
Stock Or Broth
Grated Monterey Jack
Sliced Green Onions for
a large pot, melt butter over medium-high heat. Cook onions for a couple of
minutes. Add bacon and cook for another minute or so, then add diced bell
peppers and cook for a couple of minutes. Finally, add corn and cook for a
Sprinkle flour evenly over the top and stir to combine. Pour in
broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat
to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15
minutes or so.
Stir in cheeses. When cheese is melted and the soup is hot, check
seasonings. Add salt and pepper as needed.