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Pepper-Jack Corn and Bacon Chowder Recipe

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This recipe for Pepper-Jack Corn and Bacon Chowder, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Breid
Added: Sunday, March 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c butter
1 carrot, grated
1/2 onion, chopped
1/2 green pepper, chopped
1 c corn (leftover or canned)
1 c crumbled cooked bacon
1/3 c flour
1 pt half and half
1 pt milk
3 chicken bouillon cubes or 2 tbsp
1 c pepper jack cheese, shredded
chicken soup base.

Directions:
Directions:
Melt butter over medium heat. Add carrots, onion and peppers. Saute until just tender. Add bacon and corn; saute 2-3 minutes. Remove from heat and stir in flour, mixing well. Stir in half and half and return to low-medium heat. Add bouillon cubes and stir until dissolved. Add milk and cheese, stirring continuously until cheese is melted.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Good way to use leftover corn. For a vegetarian soup, omit bacon.

 

 

 

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