Week 22: Recipe #1--Corn and Cheese Chowder

I love a good soup in the fall, and this one is not only delicious, but very easy to make.  It's a recipe from the Pioneer Woman (see link below).  I served it in a bread bowl with a green salad.  Makes 12 servings, so  I halved it when I made it.

Photo from Pioneer Woman

You'll Need:

• 4 Tblsp. butter (1/2 a stick)
• 1 whole onion, chopped
• 3 slices bacon, cut into pieces (On her blog she says cooked or uncooked, so I did uncooked, but who wants limp bacon in their soup?  I'd definitely cook it first next time.)
• 3 whole bell peppers, finely diced (red, yellow, orange)
• 5 ears corn, kernels sliced off
• 1/4 c. all-purpose flour
• 3 c. chicken stock or broth
• 2 c. half and half
• 1 c. (heaping) grated monterey jack
• 1 c. (heaping) pepper jack
• 1/3 c. sliced green onions
• bread bowls

Preparation:

1. In a large pot, melt butter over medium-high heat.  Cook onions for a couple of minutes.  Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes.  Finally, add corn and cook for a minute.
2. Sprinkle flour evenly over the top and stir to combine.  Pour in broth and stir well.  Allow this to thicken for 3 to 4 minutes, then reduce heat to low.  Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
3. Stir in cheeses and green onions.  When cheese is melted and the soup is hot, check seasonings.  Add salt and pepper as needed.
4. Ladle into hallowed out bowls and serve immediately.

Recipe and link:  http://thepioneerwoman.com/cooking/2011/10/corn-cheese-chowder/