Cheesy Corn Chowder

Cheesy Corn Chowder

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Micha M


  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 medium onion , diced
  • 3 bell peppers , diced. I used a green pepper as well as a mix of red, yellow, and orange mini peppers.
  • 3 cloves garlic , minced
  • 1/4 cup flour
  • 1 pound frozen whole kernel corn
  • 3 cups chicken broth
  • 2 cups half and half or whole milk
  • 4 ounces Monterey Jack cheese , shredded
  • 4 ounces Pepper Jack cheese , shredded
  • To taste salt
  • To taste pepper


  1. Heat a large pot over medium heat. Add the butter and oil.
  2. Once the butter has melted add the onion, bell peppers, and garlic. Cook for 5 to 6 minutes or until softened.
  3. Sprinkle the vegetables with flour, stir well, and cook for two to three minutes.
  4. Pour in the chicken broth and stir well. Add in the corn, bring to a boil, reduce heat to a simmer.
  5. Stir in the half and half and simmer for 15 minutes or until the corn is tender and the mixture is heated through.
  6. Stir in the cheese a handful at a time, stirring well between additions, until melted.