Chaos Coordinator: My Husband's in Love with the Pioneer Woman

My husband was in the cooking mood last week so I cannot take credit for two recipes that I am going to post. My husband asked me one day if I'd ever heard of The Pioneer Woman. I chuckled a bit and said, "Of course! I follow her on Facebook!" He playfully rolled his eyes at me-because I follow lots of people on it. I also informed him that on that particular day she was going to be at The Mall Of America. He was a bit bitter because he had to work. He thinks she's one of the best things since sliced bread. I am by far nothing like her, and I certainly cannot cook like her. But, here is his attempt at her recipe. Thank you honey for making two meals for me to blog about!

CORN & CHEESE CHOWDER

Ingredients

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)
5 ears Corn, Kernels Sliced Off (he used frozen corn)
1/4 cup All-purpose Flour
3 cups Chicken Stock Or Broth
2 cups Half-and-half (used milk)
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup Sliced Green Onions
4 Small Red Potatoes, Chopped (he added this to the recipe)
Bread Bowls (used artisan dinner rolls)

Preparation Instructions

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
Ladle into hollowed out boules and serve immediately.