Corn & Cheese Chowder

Name: Corn & Cheese Chowder
Ingredients: 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; 1/4 cups All-purpose Flour; 3 cups Chicken Stock Or Broth; 2 cups Half-and-half; 1 cup (heaping) Grated Monterey Jack; 1 cup (heaping) Pepper Jack; 1/3 cups Sliced Green Onions; Bread Bowls

12 ingredients

4 steps

Ingredients

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
1/4 cups All-purpose Flour
3 cups Chicken Stock Or Broth
2 cups Half-and-half
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cups Sliced Green Onions
Bread Bowls

Directions

1

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.
2

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.
3

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
4

Ladle into hollowed out boules and serve immediately.