3 whole bell peppers, finely diced ( red, yellow, orange)
5 ears corn, kernels sliced off
1/4 Cup all purpose flour
3 Cups Chicken stock or broth
2 Cups half and half
1 heaping Cup Grated Monterey Jack
1 heaping Cup grated pepper Jack
1/3 Cup sliced Green Onions
Salt and Freashley ground black pepper
12 Bread Bowls, hollowed out
Instructions
In a large pot, melt th4e butter over medium high heat. Add the onions and cook for a couple of minutes. Finally, add the corn and cook for a minute.
Sprinkle the flour evenly over the top and stir to combine.
Pour in the chicken stock, stir well. Allow this to thicken for 3 or 4 minutes. Tehn reduce the heat to low. Stir in the half and half, and then cover and allow to simmer and thicken for 15 minutes or so.
Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
Originally Submitted
10/13/2012
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