Submitted by Angel Dotson, Buffalo, Mo.
INGREDIENTS:
4 slices of bacon, cut into small pieces
4 Tbsp butter
1 whole onion, diced
1 garlic clove, finely diced
12 sweet mini-peppers (red, yellow, orange) or 3 regular sized whole bell peppers, finely diced
2 packages Birdseye Steamfresh Gold & White Corn (12 ounces each)
1/4 C flour
3 C chicken broth
2 C half and half
2 C grated Monterrey jack cheese
1 C grated pepper jack cheese
1/2 cup sliced green onions
salt and pepper
bread bowls (optional)
DIRECTIONS:
Place the two packages of corn in the microwave and cook for 5 minutes. In a Dutch oven, cook the bacon until crisp, add the butter and melt. Add the onion and garlic and cook for a few minutes. Then add the diced peppers and cook for a couple of minutes. Add corn to the onion/pepper mixture and cook for a few minutes. Sprinkle the flour evenly over the mixture, stir to combine. Add broth and stir well. Allow this to thicken for 3-4 minutes and turn the heat to low. Stir in half and half, cover and allow to thicken/simmer for about 15-18 minutes. Season with salt and pepper. Stir in cheeses and green onions. When the cheese is melted and it’s all nice and hot, ladle out into the hollowed out bowls.
