Corn and Cheese Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Butter, unsalted, .5 stick Onions, raw, 1 medium (2-1/2" dia) Bacon, 3 medium slices, cooked Sweet peppers (bell), 3 medium (approx 2-3/4" long, 2-1/2" Sweet Corn, Fresh, 5 cup Flour, white, .25 cup Chicken Broth, 3 cup (8 fl oz) Milk, nonfat, 2 cup Cheddar Cheese, 1 cup, shredded *Colby and Monterey Jack Cheese shredded, 1 cup
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
Ladle into hollowed out boules and serve immediately.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user GINGER01604.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
Ladle into hollowed out boules and serve immediately.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user GINGER01604.
Nutritional Info Amount Per Serving
- Calories: 201.6
- Total Fat: 11.0 g
- Cholesterol: 31.2 mg
- Sodium: 401.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.5 g
- Protein: 9.0 g
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