Beer, Cheese & Corn Chowder

I started with this recipe from Pioneer Woman, but also wanted to add a beer in for more flavor, so I changed the ingredients slightly to accomodate for the beer.  Also, found some Shredded Kraft Pepper Jack w/ Philadelphia and decided to go for that rather than grating up two blocks of cheese (I know, laziness).  

1/2 stick butter

1 onion chopped

1/2 pack bacon, cooked and chopped

3 bell peppers (red and green), finely diced

2 cans summer crisp corn kernels, drained

1/4 cup all purpose flour

1 and 1/2 cup chicken stock

1 beer

2 cups half and half

2 cups shredded pepper jack ( I used the Kraft w/ Philly Pepper Jack w/ Red & Green Jalapenos)
1 cup shredded sharp cheddar 

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes, then add bacon, cook another minute, and add peppers.  Cook until tender, then add corn.  Cook another minute and then sprinkle flour over the top, pour in broth/beer and stir well to combine.  Allow this to thicken for a few minutes, then reduce heat and add half-and-half.  Cover and allow to simmer for about 15 minutes.  Finally, stir in cheese.  Once cheese is melted and soup is hot, add salt and pepper to taste, and serve ASAP!

I didn't plan ahead and buy bread bowls, so I served mine with tortilla chips, which was pretty darn good if I do say so myself!  This recipe brings together lots of my favorite things (cheese, corn, bacon, beer, and of course a little mexican flavor with the peppers!!)