Corn and Cheese Chowder

• 4 tablespoons butter
• 1 whole onion, chopped
• 3 slices bacon, cut into pieces
• 3 whole bell peppers, finely diced (red, orange, Yellow)
• 5 ears corn, kernels sliced off
• 14 cup all-purpose flour
• 3 cups chicken stock or 3 cups broth
• 2 cups half-and-half
• 1 cup of grated monterey jack cheese
• 1 cup of grated monterey jack pepper cheese
• 13 cup sliced green onion
• salt & freshly ground black pepper
• 12 bread bowls (optional)

1. In a large pot, melt the butter over medium high heat.
2. Add the chopped onion and cook for a couple of minutes.
3. Add bacon and cook for another minute or so.
4. Then add the bell peppers and cook for a couple minutes more.
5. Finely add the corn and cook for a minute.
6. Sprinkle the flour evenly over the top and stir to combine.
7. Pour in the chicken stock and stir well.
8. allow this to thicken for 3 or 4 minutes.
9. reduce the heat to low.
10. stir in the half and half.
11. cover and allow to thicken for 15 minutes or so.
12. stir in the cheeses and green onions.
13. when cheeses have melted and soup is hot, check for seasonings.
14. add salt and pepper as needed.
15. serve immediately.

butter, onion, bacon, bell peppers, corn, flour, chicken stock, cheese, pepper cheese, green onion, salt, bread

Taken from www.food.com/recipe/corn-and-cheese-chowder-513148 (may not work)