Corn Chowder

Okay. Forget that it was 70 degrees outside last week. Arkansas momentarily forgot that it is the middle of winter. This week, the temperatures have dropped once again and they are even calling for a chance of snow over the next couple of days. That's more like it. Perfect time for another yummy soup recipe. And you can't get more yummy than Angie's Corn Chowder. Or more simple.


1/4 cup butter
1 small onion, chopped
1 red bell pepper, chopped
1/4 cup flour
2 cups milk
2 cups cream
1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-3/4 oz) cream style corn
8 oz velveeta, cubed
1 tsp salt
1/4 tsp pepper


Saute onion and red bell pepper in melted butter in a large pot over medium heat. Add flour and stir into a paste. Add milk and cream and whisk until thick (don't give up! It will thicken!) Then add the 2 cans of corn, velveeta, salt, and pepper. Stir until cheese is melted. Top with crumbled bacon, if desired. And, boy howdy, do I desire.