* Exported from MasterCook *
Corn and Cheese Chowder
Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
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4 Tablespoons butter
1 whole onion -- chopped
3 slices bacon -- chopped
3 whole bell pepper -- chopped, mixed colors
5 ears corn -- cobbed OR See NOTES
1/4 cup flour
3 cups chicken broth
2 cups half and half
1 cup Monterey jack cheese -- grated
1 cup Pepper Jack cheese -- grated
1/16 cup green onions -- sliced
12 whole bread bowls
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.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
Ladle into hollowed out boules and serve immediately.
"From the Pioneer Woman website."
Start to Finish Time:
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Per Serving (excluding unknown items): 194 Calories; 13g Fat (58.2% calories from fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 329mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
Serving Ideas : Serve either in a bread bowl or with crusty bread.
NOTES : You can use a variety of cheeses to change the flavor of this chowder.
One medium ear of corn equals about 3/4 cup of corn kernels
Two medium ears of corn equals 1 cup corn kernels.
One (10-oz.) package frozen corn kernels equals 1 3/4 cups corn kernels.
To make Broccoli and Cheese Chowder substitute 1-2 cups of chopped frozen broccoli for the corn kernels. Consider using cheddar cheese for this chowder.
To make Potato and Cheese Chowder substitute 1-2 cups chopped potatoes for corn.