I love soup. I love cheese. I love bacon. This soup was made for me.
- 4 tablespoons butter
- 1 whole onion
- 3 cloves garlic
- 1 pound bacon
- 3 whole bell peppers (yellow, red, orange, or green – use 3 different colors)
- salt and pepper
- 16 ounce bag frozen corn
- 1/4 cup all-purpose flour
- 3 cups chicken broth or stock
- 2 cups half & half
- 8 ounces Colby and Monterey Jack cheese
- 8 ounces Pepper Jack cheese
- Crusty french bread
Slice, dice and chop up your onion and bell peppers.
Dice up your garlic. In a large pot over medium- high heat, melt 4 tablespoons of butter.
Once butter is melted, add your onions. Cook these for 3-5 minutes until they are wilted down.
Add in your garlic and bell peppers as well as a sprinkling of salt and pepper (about 1/4 teaspoon each).
Cook these vegetables for about 5-6 minutes.
While this is cooking, cut up your bacon. Brown until nice and crisp and drain on paper towels. Set aside for later.
Add the bag of frozen corn to the pot and stir. Cook this for 2 minutes.
Add 1/4 cup flour to the pot. Stir the flour into the vegetables. This will become a thick, gooey mixture.
Stir in your broth and allow this to thicken for 3-4 minutes.
Reduce your heat to low and add half & half. Cover your pot and allow to simmer for 15 minutes.
Grate your cheeses and stir them into the soup. Continue to stir while cheese melts. Add more salt and pepper if needed.
Add in your bacon.
Serve with some fresh tomatoes thrown on top and crusty bread to dip and take a bite. The Pepper Jack cheese gives this creamy soup just a slight kick.
This recipe was adapted from my fav The Pioneer Woman.