1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. 
Finally, add the corn and cook for a minute. (I took a short cut here and used two cans of whole kernel sweet corn, drained) 
Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so. Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
Exactly one week to the day of me turning the big 5-0, I wound up laying in bed sick. So much for turning older gracefully! But, being the resourceful, efficient person that I am I decided that while I was laying there sick I could at least catch up on my programs recorded on the DVR. I opened up the folder of several past shows from The Pioneer Woman and found this recipe. She was having a Chocolate Day on the farm and to balance things out she made this corn chowder. It looked so good and easy to make and I guess soup just looked good to me at the time since I was under the weather. This is a very easy soup to make (aside from having to chop up all the veggies first) and it makes a pot full! It is very tasty and is going to be a side dish tonight to the BBQ chicken that my sweet Momma has fixed and sent down to help me out. I just love it when my mom takes care of me! Makes me feel like a little girl again!
