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:

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