Indulge me in just one more soup recipe.
This Corn & Cheese Chowder was just too good to pass by....
I didn't get all of the photos that I should have, but the printable recipe is listed at the bottom.
Ingredients: 1/2 stick of butter, 1 onion chopped, 1/2 cup real bacon bits, 1/2 each of red, yellow and orange bell pepper, diced, 2 med potatoes, diced, 2 carrots, sliced, 1 can whole corn, drained, 2 frozen (20 oz each) white cream corn, 1/4 cup all purpose flour, 3 cups chicken broth, 2 cups half & half, 2 green onions, sliced, 1 (heaping) cup grated Monterey Jack cheese, 1 (heaping) cup Pepper Jack cheese.
Don't skimp on the cheese. It's the cheese that gives it a kick.
Go now and chop up an onion. Take note of the Oscar Mayer Real Bacon Bits in the background in case I forget to tell you this is what I used.
It's a good shortcut.
Dice half of a red, yellow and orange bell pepper.
Add the bacon to 1/2 stick of butter and cook for a couple of minutes.
Add the peppers and cook for a couple of minutes more.
Now go dice 2 medium potaotes and 2 carrots. Run....do it now.
Get ready to add some corn......since it is Corn Chowder. Cook for 1 minute and then add flour evenly over the top and combine. Pour in broth and stir well. Allow to thicken 3-4 minutes then reduce heat to low. Cover and simmer until potatoes and carrots are tender. Stir in the half and half over low heat. Stir in cheeses and add green onions. Add salt and pepper as needed.
Serve with cornbread 'cause that's what we do in the south.
Get ready to say in your deepest southern drawl,
"Honey, dat's the best dang coooo-rn chowdaaa I eva did have."
(adapted from Pioneer Woman recipe)