Submitted by Angel Dotson, Buffalo, Mo.


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)


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.


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