Monday, December 5, 2011

the one featuring corn & cheese chowder

yall. this soup is GOOD. dang good. i made it this past week and me, rob, and my mother-in-law scarfed it down in about 5 minutes. it was so yummy!

per usual - i got this recipe from pioneer woman (gosh i love that woman). it's really easy but makes you feel like an awesome expert cook :) and i made mine a few days ahead and refrigerated it and it was still SO yummy :)

4 Tablespoons Butter
1 whole Onion, Chopped
3 slices cooked Bacon, Cut Into Pieces
3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
5 ears Corn, Kernels Sliced Off
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
Bread Bowls - optional

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.

for more detailed instructions, see here.

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