My family eats soup almost year-round, but we eat A LOT of soup when it’s damp and grey outside. This creamy, cheesy, chowder is one of my favorites and I don’t even like bell peppers! The ingredient list looks a little long, but don’t let that deter you; most of the things you’ll probably find in your pantry and fridge already. Once everything is chopped, the soup comes together very quickly.
Another great thing about this soup is that’s it’s versatile. I think of it as a way to use up leftovers or the last bits and pieces of things hanging around in the fridge. Some extra crumbled bacon from last night’s baked potato makes a great topping for this soup. Substitute the cheeses for whatever you have in your fridge–the pepper jack is the only one I’m not willing to leave out!
The base recipe is delicious even without the addition of meat. Rotisserie chicken is an excellent, easy addition, as are those leftover spiral-sliced ham chunks you have stashed in the freezer.
It’s not an overly spicy soup, even with the jalapeno and pepper jack, so even your little ones can eat it. If you like it spicier sautee some red pepper flakes with the vegetables at the beginning.
I think soup always calls for some kind of bread or biscuit. We love these copy-cat Red Lobster Biscuits.
Let us know if you give this soup a try, we’d love your feedback!
XOXO
Doe
Doe’s Versatile Bell Pepper and Corn Chowder
Ingredients
- 1/4 cup butter
- 2 TBSP olilve oil
- 1 small onion finely chopped
- 2 stalks celery finely chopped
- 3 bell peppers (yellow, red, orange) deseeded and chopped
- 1 jalapeno deseeded and chopped
- 3 cloves garlic pressed or minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable stock
- 3 cups frozen sweet corn kernels
- 4 oz cream cheese room temperature
- 1 /4 tsp salt
- 1/2 tsp black pepper
- 2 cups half and half
- 1 heaping cup colby jack cheese (plus extra for topping) shredded
- 1 heaping cup pepper jack cheese (plus extra for topping) shredded
- 2 cups chicken breast cooked and shredded (OPTIONAL)
- 2 cups ham cooked and diced (OPTIONAL)
- crumbled bacon for topping
Instructions
- In a large pot or dutch oven, melt the butter and olive oil over medium heat. Once the foaming has subsided, add onions, celery, peppers, jalapeno, and garlic and sautee until fragrant and tender.
- Sprinkle the flour over the vegatables and stir to make a roux. Cook for 2-4 minutes to eliminate the raw flour taste. Be sure to stir it frequently so it does not burn.
- Carefully add the chicken stock all at once. Bring to a boil. Reduce to a simmer and cook until the broth begins to thicken a bit (10 mins or so), stirring occasionally.
- Add the cream cheese, salt, and pepper, and cook until the cream cheese melts into the broth. If you are adding cooked chicken or ham, add it as well and cook until heated through.
- Turn heat off and stir in half and half and both cheeses.
- Ladle into bowls and top with extra cheese and crumbled bacon.
