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butter onion bacon bell peppers corn all-purpose chicken grated Monterey pepper green onions salt Bread
Viewed: 26 - Published at: 5 years agoIngredients
- 4 tablespoons (1/2 stick) butter
- 1 whole 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 heaping cup grated Monterey Jack
- 1 heaping cup grated pepper Jack
- 1/3 cup sliced green onions
- Salt and freshly ground black pepper
- 12 bread bowls, hollowed out
Method
- In a large pot, melt the butter over medium-high heat.
- Add the onions and cook for a couple of minutes.
- Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes.
- Finally, add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine.
- Pour in the chicken stock and stir well.
- Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low.
- Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
- Stir in the cheeses and green onions.
- When the cheese is melted and the soup is hot, check seasonings.
- Add salt and pepper as needed.
- Ladle into the bread bowls and serve immediately.
