Corn Chowder

This recipe is a hybrid from several sources, that has been tweaked to become a family favorite!  I recently made this during Freezer Cooking day and made an extra batch just to freeze for later!

Corn Chowder

½ Stick Butter

1 Onion, Chopped

1 Celery Stalk, Chopped

1 Green Pepper, finely diced

1 Red Pepper, finely diced

1 Carrot, sliced (optional)

1 bag frozen corn (or 3-4 cups fresh shucked corn)  

¼ cup Flour     

3 cups Chicken Broth

2 cups Half-and-half

1- ½ cups Monterey Jack cheese (optional)

1/3 cup Sliced Green Onions

Melt the butter in a large pot.  Add onions, celery and carrots, and cook for a few minutes.  Add the diced peppers and cook for an additional 3-4 minutes.  Add the flour to make a roux.  Once browned, set aside.

In a separate saucepan, combine the corn and chicken stock and bring to a boil. Simmer for 8-10 minutes. Add the corn/stock to the roux, stirring constantly, and bring to a boil to thicken.  Add half & half and cook for approx. 10 minutes. Stir in cheese and green onions and cook until the cheese is melted.

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