3whole Bell PeppersFinely Diced (red, Yellow, Orange)
5ears CornKernels Sliced Off
1/4cupAll-purpose Flour
3cupsChicken Stock Or Broth
2cupsHalf-and-half
1cupheaping Grated Monterey Jack
1cupheaping Pepper Jack
1/3cupSliced 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