Tuesday, November 15, 2011

Cheesy Corn Chowder

*Recipe adapted from The Pioneer Woman's Corn and Cheese Chowder"

4 Tablespoons Butter
1 Yellow Onion, Chopped
3 Cans, Whole Kernel Corn
3 Bell Peppers (Green, Red and Orange), Chopped
1/4 Cup of All Purpose Flour
4 Cups Vegetable Broth
2 Cups Heavy Whipping Cream
1 1/2 Cups Grated Monterey Jack Cheese
1 1/2 Cups Grated Pepper Jack Cheese
1/3 Cup Sliced Green Onions

*Add salt and pepper throughout cooking process.*

1. In a large pot, melt butter over medium heat. Cook onions for 3-5 minutes until clear. Add in diced bell peppers and cook for a few more minutes. Finally, add corn and cook for 2-3 more minutes.

2. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. 
Allow time to thicken, approximately 4-6 minutes, then reduce heat to low. 
Stir in cream and cover, allowing the chowder to continue thickening for 15-20 minutes. 

3. Stir in cheeses and green onions. Once cheese has melted, check seasonings, 
and add salt and pepper to taste.

( I know I did.)

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