Spicy Corn & Cheese Chowder

By Addie

Creamy & cheesy corn, bell pepper & jalapeno chowder. I add potatoes to this soup - makes it a much heartier meal!

Ingredients

• 6 Ears of Corn or 3 cups frozen corn
• 3 Red Bell Peppers, diced
• 2 fresh Jalapenos, diced
• 1 Onion, diced
• 4 pieces Pancetta, cut into pieces
• 1/4 cup All Purpose Flour
• 3 cups Chicken Stock/Broth
• 2 cups Half-and-Half
• 1 heaping cup grated Monterey Jack
• 1 heaping cup graded Pepper Jack
• 1/3 cup sliced Green Onions
• 1/2 stick Butter
• Salt and Pepper

Preparation

Step 1

Remove corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

In a large pot melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the Pancetta, cook for another minute or so, then add the bell peppers and jalapenos and cook for another couple of minutes. Finally add the corn and scrapings and cook for a minute.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3-4 minutes and then reduce the heat to low. Stir in the half-and-half then cover and allow to simmer and thicken for 15 minutes or so.

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