This chowder is slightly adapted from the Pioneer Woman (food network) and it was delicious… and even better the next day! With winter not too far in the distance and the cool nights already here this was a perfect and an easy recipe to make on a lazy Sunday afternoon….wait …what ? I just said lazy Sunday afternoon let me rewind. This was a perfect and an easy recipe to make on a busy, hurry and get things done, Sunday afternoon! Yup, that’s more like it! This was made in between loads of laundry, cleaning and don’t forget a kitchen full of dirty dishes!
This recipe had a few additional taste testers from my day job and it was LOVED by all!
INGREDIENTS
4 Tablespoons of butter
1 onion, chopped
3 slices bacon (chopped or cut into pieces)
2 (16 ounce) bags of frozen corn
1/4 cup all purpose flour
3 cups chicken broth
2 cups half and half
1 cup freshly grated Monterey Jack cheese
1 cup freshly grated Pepper Jack cheese
1/3 cup scallions
1 pinch of nutmeg
salt to taste
pepper to taste
We liked these served with tortilla chips, but this can be served in a bread bowl or served with your favorite soup crackers.
DIRECTIONS
In a large pot, melt butter over medium high heat, add the bacon pieces cooking until almost crisp. Add the onion and cook for a couple more minutes. Add the frozen corn and cook for a minute while stirring. Sprinkle the flour over the top and stir to combine. Pour in broth, stir well and let thicken for 5 minutes. Reduce heat to low and stir in half and half. Continue to cook for 20-30 minutes letting it thicken a little more. Stir in both cheese and green onions. Continue stirring until cheese is melted and soup is hot. Add the nutmeg and salt and pepper if needed. Serve warm.
Enjoy,
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