Get the recipe:
Corn and Cheese Chowder
Recipe courtesy of Ree Drummond
Full: forty min
Prep: fifteen min
Prepare dinner: 25 min
Generate: 12 servings
4 tablespoons (1/two stick) butter
1 complete onion, chopped
three slices bacon, cut into parts
three complete bell peppers, finely diced (crimson, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-intent flour
three cups rooster inventory or broth
two cups fifty percent-and-fifty percent
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/three cup sliced environmentally friendly onions
Salt and freshly floor black pepper
12 bread bowls, hollowed out
In a substantial pot, melt the butter above medium-substantial warmth. Insert the onions and cook for a few of minutes. Insert the bacon and cook for an additional minute or so, and then include the bell peppers and cook for a few of minutes. Last but not least, include the corn and cook for a minute.
Sprinkle the flour evenly above the major and stir to blend. Pour in the rooster inventory and stir properly. Enable this to thicken for three or 4 minutes, and then reduce the warmth to very low. Stir in the fifty percent-and-fifty percent, and then protect and let to simmer and thicken for fifteen minutes or so.
Stir in the cheeses and environmentally friendly onions. When the cheese is melted and the soup is very hot, check seasonings. Insert salt and pepper as necessary. Ladle into the bread bowls and serve promptly.
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