Doe's Versatile Bell Pepper and Corn Chowder
A simple, creamy chowder that can be made as is, or add chicken or ham.
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.