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.
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