Spicy Corn & Cheese Chowder

By jimihndrks-2

Creamy & cheesy corn, bell pepper & jalapeno chowder.

Ingredients

• 6 Ears of Corn
• 3 Red Bell Peppers, diced
• 2 fresh Jalapenos, diced (I also add jalapeno juice to spice it up)
• 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
• I started including Kielbasa, sauteed in a pan then added to the soup in the end.

Details

Preparation time 15mins
Cooking time 40mins

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. * Add Kielbasa