Bacon and corn chowder

From The Pioneer Woman

INGREDIENTS

• 4 Tablespoons 1/2 Stick Butter
• 1 whole Onion, Chopped
• 3 slices Bacon, Cut Into Pieces
• 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
• 1 cup frozen corn
• 1/4 cup All-purpose Flour
• 3 cups Chicken Stock Or Broth
• 2 cups milk
• 2 cups cheese (any kind, I have used pepper jack and cheddar so far)
• 1/3 cup Sliced Green Onions

INSTRUCTIONS

Cook bacon in a medium pot until crispy. Use paper towel to soak up some of the grease. Add the onion and cook for a couple of minutes, then add diced bell peppers and cook for another couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in milk, then cover and allow to simmer/thicken for 15 minutes or so.

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