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Pepper-Jack Corn and Bacon Chowder Recipe

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This recipe for Pepper-Jack Corn and Bacon Chowder is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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