Cheesy Corn Chowder (10.25.12)

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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.

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