It is fall and I love fall!! This chowder is perfect for this time of year! It is also the perfect recipe to use up any sweet corn you may have in your freezer!
Start by melting the butter in a large pot.
Add onions and cook for a couple minutes.
Add corn. I used freezer corn.
Sprinkle flour over mixture.
Add chicken broth.
Reduce heat and add half-and-half.
Cover and let thicken.
Toss in green onions.
Finish by adding salt and pepper to taste.
Corn and Cheese Chowder:
4 Tablespoons 1/2 Stick Butter
1 Onion, Chopped
3 slices 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 Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup Sliced Green Onions
In a pot, melt butter over medium heat and cook onions for a couple minutes. Add bacon and peppers and cook for a couple more. Then add corn and cook for a couple more minutes.
Add flour and stir to combine. Pour in broth and stir well. Allow to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half and simmer for 15 minutes. The chowder should thicken during this time.
Stir in cheeses and green onions. Add salt and pepper as needed.