Creamy Cheese Corn Chowder
*1 package Bacon, (about 11 slices) cooked and cut into pieces
*2 tablespoons Butter
*2 tablespoons Extra Light Olive Oil
*1 medium Onion, chopped small
*3 Bell Peppers (Orange, Red and Yellow) finely diced
*5 Ears Corn, Kernels sliced off, I used freshly frozen corn
*1/4 cup All-purpose Flour
*32 ounces Chicken Stock or Broth
*1 cup Whipping Cream
*1 heaping cup finely grated Monterey Jack Cheese
*1 heaping cup finely grated Pepper Jack Cheese
*freshly ground Black Pepper, to taste
*freshly ground Sea Salt, to taste
**garnish with sliced Green Onions
Sauté the onions in butter and olive oil until translucent, then add the bell peppers sauté for one more minute.
Whisk together in a glass measuring cup the flour and 1/2 cup of the chicken stock.
In a stock pot add sautéed vegetables and the remaining Chicken Stock and the whisked flour mixture.
Simmer soup until it starts to thicken and then add Corn, cooked bacon pieces.
Bring soup to a boil and then turn down to simmer and slowly adding cream and slowly adding grated monterey and pepper jack cheese.
Keep on warm until ready to serve. Careful not to overheat the soup.
Recipe adapted from Food Network Corn and Cheese Chowder Ree Drummed
Serve with garlic bread.
*Pre-made Loaf French Bread, sliced
*Seasoned Garlic Salt
*Freshly Grated Parmesan
Butter French bread slices and top with seasoned garlic salt and parmesan cheese and place slices on a baking sheet and broil until slightly toasted.
Lindy and Jessica
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