Corn & Cheese Chowder




I got this recipe from the Pioneer Woman (she’s awesome!)!!!  I adapted a little (removed flour, used frozen corn)


4 Tablespoons (1/2 Stick) Butter
1 whole Onion, Chopped
3 slices Bacon, Cut Into Pieces
3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
5 ears Corn, Kernels Sliced Off (I used 1 bag of steamers frozen corn)
¼ cups Corn starch
3 cups Chicken Stock Or Broth
2 cups Half-and-half
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
Sliced Green Onions for garnish



Preparation Instructions
In 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 minute.
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.

Comments

Pat said…
This sounds so YUMMY!