Corn and Cheese Chowder

Name: Corn and Cheese Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 3 slices bacon, cut into pieces; 12 bread bowls, hollowed out; 4 Tbsps (1/2 stick) butter; 710 milliliters chicken stock or broth; 5 ears corn, kernels sliced off; 59 milliliters all-purpose flour; 79 milliliters sliced green onions; 473 milliliters half-and-half; 237 milliliters heaping cup grated Monterey Jack; 1 whole onion, chopped; 237 milliliters heaping cup grated pepper Jack; 12 servings Salt and freshly ground black pepper; 3 whole bell peppers, finely diced (red, yellow, orange)

Corn and Cheese Chowder takes roughly 40 minutes from beginning to end. One serving contains 258 calories, 10g of protein, and 18g of fat. This recipe serves 12. Head to the store and pick up green onions, bread bowls, bell peppers, and a few other things to make it today. Several people really liked this hor d'oeuvre.

Instructions

Watch how to make this recipe.

In a large pot, melt the butter over medium-high heat.

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Butter

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Pot

Add the onions and cook for a couple of minutes.

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Onion

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.

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Bell Pepper

Bacon

Corn

Sprinkle the flour evenly over the top and stir to combine.

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All Purpose Flour

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.

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Chicken Stock

Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings.

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Green Onions

Seasoning

Cheese

Soup

Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

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Salt And Pepper

Bread Bowls

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Bowl

Ladle

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Pot

Bowl

Ladle

Ingredients

Servings:

3slices

bacon, cut into pieces 12

bread bowls, hollowed out 4Tbsps

(1/2 stick) butter 710milliliters

chicken stock or broth 5

ears corn, kernels sliced off 59milliliters

all-purpose flour 79milliliters

sliced green onions 473milliliters

half-and-half 237milliliters

heaping cup grated Monterey Jack 1

whole onion, chopped 237milliliters

heaping cup grated pepper Jack 12servings

Salt and freshly ground black pepper 3

whole bell peppers, finely diced (red, yellow, orange)

Recommended wine: Chardonnay, Sauvignon Blanc, Riesling

Chardonnay, Sauvignon Blanc, and Riesling are my top picks for Chowder. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. The Georgetown Vineyards American Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Georgetown Vineyards American Chardonnay

Our 2014 American Chardonnay was barrel fermented in small French oak barrels, producing a wine with a pleasant finish of green apple and complex minerals.