Categories: Soup

Ingredients

• 4 T. butter
• 1 onion, chopped
• 2 red bell peppers, finely diced
• 2 C. frozen corn, thawed
• 1/4 C. flour
• 3 C. chicken broth
• 2 C. half-and-half
• 1 C Monterey Jack, grated
• 1 C. sharp cheddar, grated
• 1/2 C. sliced green onions

Directions

1. In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

2. Sprinkle flour over the top and whisk to combine. Pour in broth and whisk well. Allow this to thicken for 3-4 minutes, then reduce heat to low and allow to simmer/thicken for 15 minutes or so. Stir in half-and-half, and heat through.

3. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Serve immediately.

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