Ingredients

The following ingredients have 5 Servings
  • 3 slices bacon
  • 2 Tablespoon butter
  • 1 small white onion (diced)
  • 5 ears corn (kernels sliced off or 1 (8 oz) bag frozen corn)
  • 2 pounds potatoes (diced and boiled to fork tender)
  • 3 Tablespoon all-purpose flour
  • 3 cups chicken stock or broth
  • 2 cups heavy cream or half and half
  • 2 cups grated Monterey Jack cheese (plus 1/2 cup for garnish)
  • 1/3 cup sliced green onions (green part only)
  • salt and pepper to taste
  • *round bread bowls optional

Instruction

  • In a large pot, cook bacon until crisp. Remove bacon, crumble and set aside.
  • Add 1 to 2 Tablespoon butter to the pan. Add onion to the pot and saute' until soft 2 to 3 minutes. Remove onion; set aside. Add 3 Tablespoons flour to the pan and cook 2 to 3 minutes stirring constantly; do not let the flour brown. Add chicken stock to the pan and whisk to incorporate the flour.
  • Bring to a low boil. Add potatoes and corn and turn to low. Simmer 10 minutes on low. Stir in salt, pepper, and heavy cream; simmer 5 minutes.
  • Before serving, stir in cheese and stir until it melts. Add additional salt and pepper if necessary. Serve and garnish with green onions, bacon, and additional cheese