Corn & Cheddar Chowder

By Addie

“We always asked for second helpings when Grandma served this rich and creamy chowder.”

Ingredients

• 1 medium onion
• 1 medium red bell pepper
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups chicken broth
• 1 (16-ounce) can cream-style corn
• 1 cup frozen whole kernel corn
• 1/2 teaspoon hot pepper sauce
• 3/4 cup (3 ounces) shredded sharp Cheddar cheese
• Freshly ground black pepper, optional

Preparation

Step 1

Chop onion and set aside. Chop red bell pepper; place in small bowl. Cover and refrigerate until ready to use.


Melt butter in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Sprinkle onion with flour; cook and stir 1 minute.


Add chicken broth to saucepan; bring mixture to a boil, stirring frequently. Add cream-style corn, corn kernels, bell pepper and hot pepper sauce; reduce heat to low. Cover and simmer chowder an additional 15 minutes. Remove saucepan from heat; gradually stir in Cheddar until melted.


Ladle into soup bowls; sprinkle with black pepper, if desired. Serve immediately.


Garnish chowder with additional chopped red bell peppers and fresh parsley leaves, if desired. For a milder chowder, omit the hot pepper sauce and substitute a milder type of Cheddar.