Cheese and Corn Soup
Description
The recipe won't take much time. A thick corn, bacon, and cheese chowder looks fantastic served in crispy bread bowls—an excellent excuse to invite guests over.
Instructions
- 1
Step 1
1. Chop the onion and cut the bacon into pieces. Dice the bell pepper into small cubes. Melt butter in a large pot over medium heat. Sauté the onion for a few minutes. Add the bacon and cook for another minute.
- 2
Step 2
2. Then add the sliced bell pepper and sauté for a couple of minutes.
- 3
Step 3
3. Add the corn kernels and sauté for 1 minute. Evenly sprinkle flour on top and mix.
- 4
Step 4
4. Pour in the chicken broth and mix well. Cook until thickened, about 3-4 minutes, then reduce the heat to low.
- 5
Step 5
5. Add milk mixed with cream, cover with a lid, and cook for 15 minutes.
- 6
Step 6
6. Mix with grated cheese and chopped green onions.
- 7
Step 7
7. When the cheese has melted, add spices to taste. Add salt and pepper if needed.
- 8
Step 8
8. Pour the soup into bread bowls and serve immediately. To make the bread bowls, cut off the tops of the buns and remove the soft insides.