Submitted by Angel Dotson, Buffalo, Mo.

INGREDIENTS:

4 slices of bacon, cut into small pieces

4 Tbsp butter

1 whole onion, diced

1 garlic clove, finely diced

12 sweet mini-peppers (red, yellow, orange) or 3 regular sized whole bell peppers, finely diced

2 packages Birdseye Steamfresh Gold & White Corn (12 ounces each)

1/4 C flour

3 C chicken broth

2 C half and half

2 C grated Monterrey jack cheese

1 C grated pepper jack cheese

1/2 cup sliced green onions

salt and pepper

bread bowls (optional)

DIRECTIONS:

Place the two packages of corn in the microwave and cook for 5 minutes. In a Dutch oven, cook the bacon until crisp, add the butter and melt. Add the onion and garlic and cook for a few minutes. Then add the diced peppers and cook for a couple of minutes. Add corn to the onion/pepper mixture and cook for a few minutes. Sprinkle the flour evenly over the mixture, stir to combine. Add broth and stir well. Allow this to thicken for 3-4 minutes and turn the heat to low. Stir in half and half, cover and allow to thicken/simmer for about 15-18 minutes. Season with salt and pepper. Stir in cheeses and green onions. When the cheese is melted and it’s all nice and hot, ladle out into the hollowed out bowls.

Angel DotsonRecipesAngel Dotson,buffalo,corn and cheese chowder,main dish,MissouriSubmitted by Angel Dotson, Buffalo, Mo. INGREDIENTS: 4 slices of bacon, cut into small pieces 4 Tbsp butter 1 whole onion, diced 1 garlic clove, finely diced 12 sweet mini-peppers (red, yellow, orange) or 3 regular sized whole bell peppers, finely diced 2 packages Birdseye Steamfresh Gold & White Corn (12 ounces each) 1/4 C flour 3 C...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma