Corn & Cheese Chowder

By randiboyle

Pioneer Woman recipe

Ingredients

• 1/4 c. Butter
• 1 onion, chopped
• 3 slices bacon, cut into pieces
• 3 bell peppers, diced (red, yellow, orange)
• 5 ears corn, kernels sliced off
• 1/4 c. Flour
• 3 c. Chicken broth
• 2 c. Half and half
• 1 c. (Heaping) pepper jack cheese
• 1 c. (Heaping) Monterey Jack cheese
• 1/3 c. Green onions, sliced
• Bread bowls

Preparation

Step 1

In a large pot, melt butter over medium-high heat. Cook onions for a few minutes. Add bacon and cook for another few minutes. Then add diced bell peppers and cook for a couple more minutes. Finally, add corn and cook for a few minutes.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3-4 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.