Corn & Cheddar Chowder

By polledl

Ingredients

• 1 medium onion
• 1 medium red bell pepper
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups chicken broth1 (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 cheeseFreshly ground black pepper, optional

Details

Preparation time 20mins
Cooking time 41mins

Preparation

Step 1

1Chop onion and set aside. Chop red bell pepper; place in small bowl. Cover and refrigerate until ready to use.
.2Melt butter in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Sprinkle onion with flour; cook and stir 1 minute.
.3Add 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.
.4Ladle into soup bowls; sprinkle with black pepper, if desired. Serve immediately.
.5Garnish 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.