Corn and Cheese Chowder:
4 Tablespoons 1/2 Stick Butter
1 Onion, Chopped
3 slices Bacon, Cut Into Pieces
3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
5 ears Corn, Kernels Sliced Off
1/4 cup All-purpose Flour
3 cups Chicken Stock Or Broth
2 cups Half-and-half
1 cup Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup Sliced Green Onions
In a pot, melt butter over medium heat and cook onions for a couple minutes. Add bacon and peppers and cook for a couple more.
Then add corn and cook for a couple more minutes.
Add flour and stir to combine.
Pour in broth and stir well.
Allow to thicken for 3 or 4 minutes, then reduce heat to low.
Stir in half-and-half and simmer for 15 minutes.
The chowder should thicken during this time.
Stir in cheeses and green onions.
Add salt and pepper as needed.