Corn and Cheese Chowder
4 tablespoons stick butter
1 whole onion, choped
6 slices bacon, chopped
3 whole bell peppers, diced (one red, one yellow and one orange)
3 cups frozen corn
1/4 cup flour
3 cups chicken broth
2 cups half-and-half
1 heaping cup monterey jack
1 heaping cup pepper jack
Melt butter in a large pot over medium heat. Cook onions for a few minutes. Add bacon and cook for another minute or so, then add peppers and cook five minutes. Add corn and cook another minute.
Sprinkle flour evenly over top and mix to combine. Pour in broth and stir well. Allow to thicken 3-4 minutes then reduce heat to low. Stir in half-and-half, then cover and allow to simmer for 15 minutes.
Stir in cheeses. When cheese is melt and soup is hot check seasoning and salt and pepper as needed.
Mike and I made this soup the other day and let me tell you, it was amazing! The corn made it a little sweet and the bacon added the perfect salty touch. The red, orange and yellow peppers made it so pretty as well. I will definitely be making it again -- and soon.
Last night Mike, Nanc' and her sister and I carved pumpkins which I haven't done in years. It was so much fun -- and we did some awesome designs. I've only ever carved your typical Jack-o-lantern so it was really cool to be able to try something a little more intricate. I promise there will be pictures tomorrow!
What are your plans for Halloween?