1/4 cup of all-purpose flour
3 cups of chicken broth
1 red bell pepper
1 yellow bell pepper
5 ears of sweet corn
1/3 cup of green onions
2 cups of half & half
5 pieces of bacon
2 cups of Monterrey jack cheese
2 cups of cheddar cheese
salt & pepper
*heart shaped bowl full of Reese's Hearts is totally optional
First, you need to dice up that onion. Here's a mini-lesson on how to do that:
Chop the ends off and peel off all the papery stuff. It's not tasty.
Now you need 4 tablespoons of butter into your stockpot.
|Please ignore the chipped nail polish.|
Mix, mix, mix.
that little trick I showed you with the green onions? It totally works! Chop up some green onions for garnish, darlings.
You can find Ree Drummond's original recipe here. I changed a few things from her original recipe mainly to fit what my refrigerator held. The corn shucking, silking, and cutting was not fun, but totally worth it. The base of this chowder would be great for a host of things: shrimp, chicken, potatoes, etc. What would you add or change?