Corn and Cheese Chowder
"Another good recipe from Pioneer Woman. This is a very rich soup. I did not use the bread bowls but served this with crusty french rolls and a salad. Everyone thought it was delicious."
photo by Jane from Ohio
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 4 tablespoons butter
- 1 whole onion, chopped
- 3 slices bacon, cut into pieces
- 3 whole bell peppers, finely diced (red, orange, Yellow)
- 5 ears corn, kernels sliced off
- 1⁄4 cup all-purpose flour
- 3 cups chicken stock or 3 cups broth
- 2 cups half-and-half
- 1 cup of grated monterey jack cheese
- 1 cup of grated monterey jack pepper cheese
- 1⁄3 cup sliced green onion
- salt & freshly ground black pepper
- 12 bread bowls (optional)
directions
- In a large pot, melt the butter over medium high heat.
- Add the chopped onion and cook for a couple of minutes.
- Add bacon and cook for another minute or so.
- Then add the bell peppers and cook for a couple minutes more.
- Finely add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine.
- Pour in the chicken stock and stir well.
- allow this to thicken for 3 or 4 minutes.
- reduce the heat to low.
- stir in the half and half.
- cover and allow to thicken for 15 minutes or so.
- stir in the cheeses and green onions.
- when cheeses have melted and soup is hot, check for seasonings.
- add salt and pepper as needed.
- serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Jane from Ohio
United States
