Cheesy Corn Chowder

Ingredients

• 4 (2 tablespoons) Land O Lakes® Butter Balls
• 1 small (1/2 cup) onion, chopped
• 1/2 cup chopped red bell pepper
• 1 tablespoon finely chopped jalapeño chile pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon finely chopped fresh garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground red pepper (cayenne)
• 1/4 teaspoon smoked paprika
• 2 cups chicken broth
• 1 1/2 cups (2 ears) roasted corn
• 1 cup Land O Lakes® Half & Half
• 4 ounces (1 cup) Land O Lakes® Habanero Jack Cheese Chunk shredded
• 4 ounces (1 cup) Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese
• Optional Toppings
• Sliced green onions
• Chopped fresh cilantro
• Bacon bits
• Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese

Instructions

1. 1

   Melt Butter Balls in 3-quart saucepan over medium heat. Add onion, bell pepper and jalapeño; cook 5 minutes or until vegetables are tender. Add flour, garlic, salt, cayenne and smoked paprika; stir to coat vegetables. Cook 1 minute. Mix in chicken broth and corn; cook, stirring occasionally, 6-8 minutes or until mixture comes to a boil.

2. 2

   Reduce heat to low. Add half & half and Habanero Jack and Mexican Blend cheeses. Cook, stirring occasionally, 6-8 minutes or until cheese is melted.

3. 3

   Ladle into bowls. Garnish as desired with sliced green onions, chopped cilantro, bacon bits and/or additional shredded cheese.