Corn & Cheese Chowder

This soup is YUMMY! It is a genius creation from The Pioneer Woman. Honestly, when I got the ingredients to make it I thought it would be good, but when we actually sat down to eat it I was amazed at how delicious it was. My husband kept going on and on about how much he loved it. Ree's pictures are a lot prettier than mine, and she served the soup in bread bowls (which I think I will do next time). Check out her photos HERE.

So next time you have corn you MUST make this soup! Especially now that it is chilly enough out to actually make soup without feeling guilty. (Although, I have never minded making soup in the Summer - soup is just good no matter when you have it!)

Corn & Cheese Chowder

4 Tablespoons 1/2 Stick Butter

1 whole Onion, Chopped

3 slices Bacon, Cut Into Pieces

3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)

5 ears Corn, Kernels Sliced Off

¼ cups All-purpose Flour

3 cups Chicken Stock Or Broth

2 cups Half-and-half

1 cup (heaping) Grated Monterey Jack

1 cup (heaping) Pepper Jack

⅓ cups Sliced Green Onions

Bread Bowls

Preparation Instructions

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

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 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.

Ladle into hollowed out boules and serve immediately.