My husband and kids love eating this broccoli cheese soup with grilled cheese sandwiches. Yum! This recipe is amazing and super easy to make. Plus, you don’t have to wash any soup bowls after dinner! Isn’t that amazing? No dirty dishes! You seriously cannot beat that!
I hope you love this recipe!
Ingredients
4 Tablespoons 1/2 Stick Land O Lakes Butter
1 whole Onion, Chopped
3 slices Hormel Bacon, Cut Into Pieces
3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
5 ears Corn, Kernels Sliced Off
1/4 cup Gold Medal All-purpose Flour
3 cups College Inn Chicken Stock Or Broth
2 cups Half-and-half
1 cup (heaping) Kraft Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup Sliced Green Onions
Bread Bowls
Instructions
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
Ladle into hollowed out boules and serve immediately.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you can’t find any bread boules, never fear, you can still enjoy this chowder in a non-edible bowl.
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