Pioneer woman corn and cheese chowder
Servings: 5 servings
Ingredients
- 4 tbsp butter
- 1 onion chopped
- 3 bell peppers (red, yellow, orange) finely diced
- 5 ears corn, kernels sliced off
- 1/4 cup all-purpose flour
- 3 cup Chicken Stock or Broth
- 2 cup Half-and-half
- 1 cup (heaping) Grated Monterey Jack
- 1 cup (heaping) Pepper Jack
- 1/3 cup Sliced Green Onions
Instructions
- Heat the butter in a deep frying pan over medium heat.
- When the butter has melted, add the onion. Sautéa few minutes then add bell peppers and cook for a couple of minutes.
- Add the corn, except for a few grains that we will set aside to decorate.
- Sprinkle the all-purpose flour over the top and stir to combine. Add the chicken broth and cook for a few minutes to thicken it. Then lower the heat to half and add half and half. Cover it and cook for 15 minutes.
- Now add the cheese and season with salt and pepper. Stir well to mix it well.
- Serve it hot in bread bowls. Garnish with the corn kernels and green onions.