1 whole onion, chopped
1/2 pound bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, or orange)
5 ears corn, kernels sliced off (or 2 cans of corn)
1/4 cup flour
3 cups chicken broth
2 cups half-and-half
1 1/2 cups grated monterey jack cheese
1 1/2 cups pepper jack cheese
1/3 green onions, sliced
Salt and pepper for flavoring
1. In a large pot, cook the bacon until its almost crispy. Add the onions. Cook for a few more minutes (until the bacon is pretty close to crispy). Add the bell peppers and cook until the bacon is crispy (a few more minutes). Add the corn.
2. Sprinkle the flour evenly over the top. Stir to combine. Cook for a minute or two to get the flour taste out. Pour in the broth and cook for 3-4 minutes.
3. Reduce heat to low, stir in the half-and-half. Cover and simmer for 15 minutes or so.
4. Stir in cheeses and green onions. when cheese is melted and the soup is hot, check the seasonings. Add salt and pepper as needed.