Bacon Corn Chowder

I love soup.  I love cheese.  I love bacon.  This soup was made for me.

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INGREDIENTS:

  • 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

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Slice, dice and chop up your onion and bell peppers.

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Dice up your garlic.  In a large pot over medium- high heat, melt 4 tablespoons of butter.

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Once butter is melted, add your onions.  Cook these for 3-5 minutes until they are wilted down.

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Add in your garlic and bell peppers as well as a sprinkling of salt and pepper (about 1/4 teaspoon each).

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Cook these vegetables for about 5-6 minutes.

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While this is cooking, cut up your bacon.  Brown until nice and crisp and drain on paper towels.  Set aside for later.

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Add the bag of frozen corn to the pot and stir. Cook this for 2 minutes.

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Add 1/4 cup flour to the pot. Stir the flour into the vegetables.  This will become a thick, gooey mixture.

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Stir in your broth and allow this to thicken for 3-4 minutes.

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Reduce your heat to low and add half & half.  Cover your pot and allow to simmer for 15 minutes.

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Grate your cheeses and stir them into the soup.  Continue to stir while cheese melts.  Add more salt and pepper if needed.

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Add in your bacon.

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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.

Enjoy!  T

This recipe was adapted from my fav The Pioneer Woman.

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