So, this weekend I was dying to get back in the kitchen after a busy week and easy dinners.
I have been craving soups lately! I jumped on my pinterest boards and noticed I had pinned The Pioneer Woman's corn and cheese chowder. I decided to make the soup and to also add some red potatoes to it as I knew it would get my husband more on board with eating it!
This recipe was super easy to put together. Besides chopping some veggies and potatoes, pretty much the rest was to just dump it in the pot! I love that! I would definitely make this on a weeknight especially if I had chopped all my veggies before. Enjoy this delicious soup!
|I love the smell of onions cooking!|
Source: The Pioneer Woman
4 Tablespoons 1/2 Stick Butter
1 whole Onion, Chopped
3 slices Bacon, Cut Into Pieces
3 whole Bell Peppers, Finely Diced (red, Yellow, Orange) (I only used a green pepper)
5 ears Corn, Kernels Sliced Off (I used frozen corn)
1/4 cup All-purpose Flour 3 cups Chicken Stock Or Broth
2 cups Half-and-half 1 cup (heaping)
Grated Monterey Jack 1 cup (heaping)
Pepper Jack 1/3 cup
Sliced Green Onions
Preparation Instructions 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.(I did not serve mine in bread bowls).