I adapted my recipe from the Pioneer Woman's Corn Chowder recipe. She has at least two different corn chowder recipes on her website. She served her corn chowder in a bread bowl. I did not want the extra carbs so I served mine with a spinach salad and a piece of toasted baguette with garlic spread and cheese.
I also added more bacon and chicken broth. I am a recipe rebel.
4 tablespoons of butter
1 whole white onion, finely chopped
6 slices of bacon, cut into small pieces
3 whole Bell peppers (red, green and orange) finely diced
5 ears of corn, with the kernels sliced off
1/4 cup flour
3 1/2 cups chicken broth or stock
1 pint of half and half
2 cups grated Monterey Jack cheese, grated
1/2 cup sliced green onions
In a large pot melt the butter over medium heat. Add the onions and cook them for a few minutes. Add the bacon and cook for another couple of minutes. Then add the diced Bell peppers and cook for a few more minutes. Then add your corn and cook for another minute or two.
Sprinkle the flour into the pot. Stir and allow to thicken for 5 minutes.Then reduce the heat to low and stir in the half and half. Cover your pot and reduce the heat to low and simmer for 15 minutes to one half hour.
Stir in cheese and green onions. Add salt and pepper to taste.
This was so good - we each add two bowls and I have leftovers for tomorrow.