Corn and Cheese Chowder

Ingredients:

• 4 Tablespoons butter (1/2 stick)
• 1/2 sweet onion, diced
• 3 slices bacon, diced
• 1 red bell pepper, diced
• 1 can corn, drained (Can also use creamed corn)
• 1/4 cup All-purpose flour
• 3 cups chicken broth (I used Swanson 100% natural, 99% fat free, no MSG, 14oz cans)
• 2 cups half-and-half
• 2 cups shredded Monterey Jack cheese
• 1/4 cup green onion, sliced
• Bread Bowls (1 per person)

Instructions

1. In large pot, melt butter over medium-high heat.
2. Cook onions for a few minutes, then add in bacon and diced bell peppers. Cook until soft. Add in corn and cook another couple minutes.
3. Sprinkle flour over mixture, and stir. Then add in broth and simmer for 3-4 minutes.
4. Reduce heat to low, then stir in half-and-half, and cover to thicken. Simmer about 15 minutes.
5. Stir in cheese and green onion (I saved a few to garnish).
6. Once cheese is melted, salt and pepper to taste.
7. Serve in bread bowls and enjoy!