Cheesy corn chowder
Recipe by Courtney Glantz
4 TBS butter
1 large onion, diced
3 slices of bacon, diced
1 red, 1 orange, and 1 yellow peppers, small dice
5 cups corn, from the cob or frozen
1/4 cup flour
3 cups chicken stock
2 cups half & half
2 cups grated cheese, I used sharp cheddar and pepper jack
1/3 cup chopped green onion
salt & pepper, to taste
8 bread bowls, M picked ours up from Panera, hold the soup
1. Preheat a large Dutch oven to medium/medium high heat. Melt your butter.
2. Saute the onion for a few minutes, and add the bacon. Saute until cooked through and the onions are translucent.
3. Add in your peppers and saute a few minutes, then add your corn and cook another minute.
4. Sprinkle the flour evenly over the top and stir well to combine. Add in your chicken stock and stir here and there for a few minutes to help thicken. Reduce the heat to low and stir in your half&half. Cover for 15 minutes to thicken even more.
5. Uncover, stir in your cheeses and green onions. Taste to add salt &/pepper.
6. Cut off the top of your bread bowls, remove the bread 'innards' and ladle the cheesy goodness into your bowls. Cover with the tops for extra dipping.
main courses February 12, 2016 16:42
Author a-life-from-scratch.com
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