Rich, Creamy and the kids love it!
foodnetwork.com

Preptime: 15 minutes
Cook time: 25 minutes
Total Time: 40 minutes
Servings: 12

INGREDIENTS:

• 1/2 stick butter
• 1 whole yellow onion, chopped
• 3 slices bacon, cut into pieces
• 3 whole bell peppers, finely diced (red, yellow, orange)
• 5 ears corn, kernels sliced off
• 1/4 cup all-purpose flour
• 3 cups chicken stock or broth
• 2 cups half-and-half
• 1 heaping cup grated Monterey Jack
• 1 heaping cup grated pepper Jack
• 1/3 cup sliced green onions
• Salt and freshly ground black pepper
• 12 bread bowls, hollowed out

DIRECTIONS:

• In a large pot, melt the butter over medium-high heat.
• Add the onions and cook for a couple of minutes.
• Add the bacon and cook for another minute or so.
• Add the bell peppers and cook for a couple of minutes.
• Finally, add the corn and cook for a minute.
• Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes.
• Reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
• Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

NOTES:

• Great over Baked potatoes
• Add diced smoked ham for an added flavor