Corn and Cheese Chowder

Corn and Cheese Chowder

Another soup that I cooked while at Mimi's house. Man. Look. This was so good. I couldn't wait to get back home and cook it lol. I was SHOCKED that my kids loved it.

We've been on a soup kick lately. I didn't want the turkey to go to waste so of course I made turkey soup.

I've been on green smoothies though. I kinda don't want any food. Also know that I made this way before Thanksgiving lol. Just getting around to posting it lol

As always, make it and thank me later lol

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

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

Corn and Cheese Chowder