Monday, February 24, 2014

Pepper Jack Corn Chowder

5 slices bacon, cut into pieces
1 large onion, chopped
2 large red bell peppers, diced 
4 T. butter 
1-10.8 oz. bag frozen corn (Birdseye Steamfresh super sweet corn is my favorite)
1/4 c. flour
1-14.5 oz. can chicken broth
1 1/4 c. milk
1 c. heavy cream
8 oz. Pepper Jack cheese, shredded
3 green onions, sliced

In a large pot cook bacon pieces until done but not crisp, remove from pot leaving bacon grease. Add butter, onion and bell pepper. Cook until they start to caramelize.

Add flour and cook for several minutes, stirring occasionally. Add chicken broth, milk, cream and corn and lightly simmer for 15 minutes.

Stir in cheese, green onion and reserved bacon pieces. Add salt and pepper to taste and serve immediately.

Serves 4

(Adapted from Pioneer Woman's recipe)

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