Corn & Pepper Chowder

4 Tbs. butter

1 medium onion, diced

1/2 lb. bacon, cut into bite sized pieces

1 large red bell pepper, diced

1 can of corn

1/4 c. flour

3 c. chicken broth

2 c. half and half

1 c. grated Monterey Jack cheese

1 c. grated pepper jack cheese

1.  In a large pot over medium heat, melt the butter, add the bacon and onions and cook about 5 minutes, until onions are soft and bacon is almost cooked through.

2.  Add the pepper and cook for 2 minutes.  Add the corn and cook for another minute.

3.  Add the flour and stir to combine.  Add the broth and stir to combine.  Cook until thickened, then reduce heat to low.

4.  Stir in half and half, simmer about 10 minutes, stirring occasionally so it doesn't stick to the bottom of the pot.

5.  Stir in the cheeses and allow to melt, then serve!

Adapted from The Pioneer Woman