by Jennifer Burns, Gossner Foods
- 4 tablespoons (1/2 stick) Gossner Butter
- 1 whole 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
- 2 cups Gossner Milk
- 1 cup Gossner Monterey Jack, shredded
- 1 cup Gossner Pepper Jack
- 1/2 cup tortilla chips, crumbled (optional garnish)
- 1/4 cup green onions, diced (optional garnish)
- Pinch red pepper flakes (optional garnish)
- 1/4 cup pepitos (optional garnish)
- Salt and Pepper, to taste
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 2-3 minutes. Stir in the bell peppers; cook for an additional 2-3 minutes. Add the corn. Sauté for 1 minute. Sprinkle the flour evenly over the top; stir to combine. Pour in the chicken stock. Allow this to thicken for 3 or 4 minutes, then reduce the heat to low. Stir in the milk; cover and allow to simmer and thicken for 15 minutes. Add garnishes on each serving, if using.
