Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 6-8

Ingredients:

5 T. of butter

1 whole large onion, chopped

1/2 lb. of good quality bacon cut into pieces

2 whole peppers chopped, red, orange, yellow or green, (whatever one floats your boat)

3 to 4 C. fresh, frozen or canned corn thawed (make sure it’s well drained) and ready to go

1/2 C. all-purpose flour (more or less depending how thick you like your chowder)

3 C. chicken or vegetable stock or broth

2 C. milk or heavy cream

2 C. monetary jack or cheddar cheese

1/4 C. chopped canned or fresh jalapeños (optional if you don’t like a little heat)

1/3 C. chopped green onion, extra bacon, cheese, red pepper flakes to name a few for garnish

What to do:

In a large Dutch oven, melt butter over medium-high heat, cook onions and bacon. Cook until almost crisp and tender. Add diced peppers and cook for a couple of minutes. Finally, add corn and cook until warmed through.

Sprinkle flour evenly over the top and stir to combine. Pour in broth or stock and stir well, allowing this to thicken, reduce heat to low.  Stir in milk, then cover and allow simmer/thicken for 10-15 minutes or so.

Stir in cheese and jalapeños. When cheese is melted and the soup is hot, salt and pepper to taste. Serve in a large bowl or separate bowls making sure to garnish.

Christina’s Notes:

You can also use pepper jack cheese instead of the monetary jack cheese and jalapeños. (Killing two birds with one stone).  Also, if you desire your chowder on the very thick side, add more of the flour mixture, if it gets too thick add more milk.

*Possible add-ins: potatoes, ham, kielbasa, poblano peppers… etc.