Sunday, January 3, 2016
Pioneer Woman's Corn & Cheese Chowder
4 Tbsp (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (1 red, 1 yellow, 1 orange)
4 cups frozen corn (fresh sweet corn cut from the cob would be even better, but I used frozen)
1/4 cup all purpose flour
3 cups chicken broth
2 cups half & half or milk
1 heaping cup Monterey Jack cheese
1 heaping cup pepper jack cheese
1/3 cup sliced green onions
salt & freshly ground black pepper
In a large pot, melt butter over medium-high heat. Add the onions & cook for a couple of minutes. Add the bacon and cook for another minute or so, then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in the chicken broth and stir well. Allow this to thicken for 3-4 minutes, then reduce heat to low. Stir in half-and-half, then cover & allow to simmer & thicken for 15 minutes or so.
Stir in cheeses and green onions. When the cheese is melted & the soup is hot, check seasonings. Add salt & pepper as needed. To freeze, pour into freezer safe containers & allow to cool completely before covering & freezing. As suggested in the original recipe, this chowder would be delicious served in bread bowls!
Adapted from a recipe found here: http://thepioneerwoman.com/cooking/corn-cheese-chowder/