Corn and Cheese Chowder

Confession: I use to be scared of the word chowder.  If any meal had the word chowder in it, I wouldn't go near it. I linked seafood and chowder together. I have been trying to be good about trying new foods and when Kenny Walters gave us Pepper jack corn chowder the week Pete's grandfather passed away, and I had now learned that just because it's called chowder, it doesn't always have seafood in it. Pete mentioned wanting to make some corn chowder after that and we all know that Pete cooks better then me, so I trusted him. This past Saturday, he was online looking for recipes and found this one. I instantly said yes because it was from the Pioneer Women and I love her. Pete remembered that we had got our turkey brine recipe from her and decided this was the one to make! It was SO good! Easy to make and the flavors were spot on. While we were eating it, I asked "Where are the potatoes, don't chowders have potatoes?" Pete replied that the recipe didn't call for them but he thought it would be good with them also. Sunday night we wanted it again! This time Pete added potatoes and it was just as good. The potatoes will be a personal preference for you. Hope you enjoy this meal as much as we did!

Pete adding the green onions

Ingredients

(original source: pioneer women)

3 red potatoes, chopped
4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
1 bag of frozen corn
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
Oyster cracker as desired

Directions
Boil chopped potatoes in a large pot, drain, then set aside. In the same pot melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute. 
Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper and oyster crackers as needed.