"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corn and Cheese Chowder Recipe

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This recipe for Corn and Cheese Chowder, by , is from The Haldeman Family Cookbook Project, 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!

Crystal Haldeman


1/2 stick butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole peppers, finely diced (red, yellow or orange)
5 ears corn, kernels sliced off (frozen corn will work as well)
1/4 cup all purpose flour
3 cups chicken stock or broth
2 cups half and half
1 heaping cup grated Monterey jack cheese
1 heaping cup grated pepper jack cheese
1/3 cup sliced green onions
Salt & Pepper to taste

In a large pot, melt the butter, add the onions and cook for a couple of minutes.
Add the bacon and cook for a couple of minutes, then add the peppers and
cook for another couple of minutes. Then add the corn and cook for 2 minutes.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock
and stir very well. Allow to cook and thicken for about 5 minutes. Then add the
half and half, cover and simmer for about 15 minutes until thick. Do no boil.

Stir in the cheeses and green onions. When the cheese is melted and the soup
is hot then taste, add salt and pepper to taste.

Serve immediately.




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