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Corn and cheese chowder
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| Ingredients | |
| 4 T (1/2 stick) | butter |
| 1 | whole onion chopped |
| 3 slices | cooked bacon cut into pieces |
| Red, yellow and orange peppers chopped | |
| 5 ears | corn kernels sliced off or 1 can sweet corn drained |
| 1/4 c | all purpose flour |
| 3 c | chicken stock or broth |
| 1-2 C | half and half |
| 1 heaping c | monterey jack cheese |
| 1 heaping c | pepper jack cheese |
| 1/3 c | sliced red or green onions |
S and P
Optional:
12 bread bowls hollowed out
1 chopped sareno pepper
Directions:
In a large pot, melt the butter over med high heat. Add onions (and 1 chopped sareno pepper if you prefer it spicy) and cook for a couple mins. Add peppers, cook a few mins and then add the cooked chopped bacon. Last add corn if fresh from stalk cook a few mins, if canned it's best added at the end to keep it firm.
Sprinkle the flour evenly over the top and stir to combine. Pour in chicken stalk and stir well. Allow this to thicken for 3--4 mins. Reduce heat to low. Stir in the half and half, cover and allow to simmer and thicken for 15 mins or so.
Stir in cheese and the green or red chopped onion. When cheese is melted and soup is hot check seasonings. Add salt and pepper as needed. Serve in bread bowls or soup bowls.
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