I am defiantly in a soup kind of mood these days. Warm creamy soup on a cold day just makes your day. Paired with a great slice of bread and I am in heaven. Not to mention that my kids will eat almost anything if it is in soup form so I can sneak in some veggies that they wouldn’t normally eat.
Last night it was Corn & Cheese Chowder from The Pioneer Woman. I used the 2 ears of corn from this weeks basket and then I had cooked, cut off the kernels, and froze corn from 3 ears of corn a few months ago. I also used up some of the bell peppers from a few weeks ago. This was a great clean out the fridge and freezer recipe for us. I was able to use up quite a few of our wonderful bountiful basket produce in one pot.
We enjoyed ours with the wonderful Italian Olive Oil bread that we had gotten a few weeks a go and froze as well. A great meal that really hit the spot on a cold night. Enjoy!
Corn & Cheese Chowder
~ 4 Tbsp. butter
~ 1 onion, chopped
~ 6 slices bacon, cut into pieces
~ 1-2 bell peppers, finely diced (more if you like)
~ 5 ears corn, kernels sliced off
~ 1/4 cup 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
1. In a large pot over medium-high heat cook bacon. Once bacon is cooked through add in onions and butter and cook for a few minutes. Then add diced bell peppers and cook for a couple minutes. Finally, add corn and cook for a few minutes.
2. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 to 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
3. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed then serve immediately.
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