1 medium sized yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 green onions, chopped (reserve a tablespoon for garnish)
2 pounds frozen corn (use fresh if you’d like)
6 slices bacon, cooked and crumbled (reserve about 1 slice worth for garnish)
4 tablespoons butter
1/4 cup all-purpose flour
3 1/2 cups chicken broth
2 cups half and half
1 and 1/2 cups monterey jack cheese, shredded + a bit more for garnish
1 and 1/2 cups co-jack cheese, shredded + a bit more for garnish
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and pepper to taste
DIRECTIONS:
Melt butter in a large soup pot over medium heat.
Sauté onions, green peppers and red peppers until tender, about 8 minutes. Add in corn.
When the vegetables are tender, sprinkle them with 1/4 cup all purpose flour. Stir the flour into the vegetable mixture and let it cook for a minute.
Slowly pour in chicken broth, stir, and allow it to cook for a few minutes.
Stir in half and half, cooked bacon, thyme garlic powder, and salt and pepper to taste. Allow it to simmer for about 20 minutes over medium heat.
Stir in the cheese, and green onions, reserving a bit of each for garnish. When the cheese is melted, it’s ready to serve.
To serve, top each bowl of soup with a bit of cheese, bacon, and green onion.
Tip: If you want a soup that isn’t quite as chunky, use a ladle to place two cups of soup in your blender. Blend the soup until it’s a smooth creamy consistency, then return the pureed soup to the pot.
Source - http://centercutcook.com
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