Corn & Cheese Chowder
Servings: 0
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 cup 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 cup Sliced Green Onions
- Bread Bowls
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 and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
- Ladle into hollowed out boules and serve immediately.
Notes
Recipe By: Ree Drummond, 'The Pioneer Woman'
Serving Size: 12
Serving Size: 12
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