JACK LINKS WITH PEPPER JACK CHEESE RECIPES

Name: Corn & Cheese Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 4 tbsp. 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; 1/4 c. All-purpose Flour; 3 c. Chicken Stock Or Broth; 2 c. Half-and-half; 1 c. (heaping) Grated Monterey Jack; 1 c. (heaping) Pepper Jack; 1/3 c. Sliced Green Onions; Bread Bowls

CORN & CHEESE CHOWDER - THE PIONEER WOMAN

Corn & Cheese Chowder - The Pioneer Woman image

Last week, I whipped up three yummy soups, all perfect for Halloween night and all guaranteed to: 1.

Provided by Ree Drummond

Categories main dish soup

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

4 tbsp. 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
1/4 c. All-purpose Flour
3 c. Chicken Stock Or Broth
2 c. Half-and-half
1 c. (heaping) Grated Monterey Jack
1 c. (heaping) Pepper Jack
1/3 c. Sliced Green Onions
Bread Bowls

Steps:

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.

CREAM CHEESE-CORN CASSEROLE RECIPE | MYRECIPES

Cream Cheese-Corn Casserole Recipe | MyRecipes image

Our Cream Cheese-Corn Casserole is so creamy and decadent, it's basically like you're eating queso with a spoon. It's perfect for potlucks and gatherings, and makes a great addition to any holiday table. If you can't find or just don't care for pepper jack, use a blend of cheddar and Monterrey jack. You can also serve this as a dip instead. Simply add more milk, and perhaps cheese, until you reach your desired consistency, or use an immersion blender. Turn leftovers into dip, or combine them with chopped, cooked chicken, cubed potatoes, and chicken stock to make a spicy corn chowder.

Provided by Julia Levy

Total Time 45 minutes

Yield Serves 8 (serving size: about 1/2 cup)

Number Of Ingredients 9

Ingredients

Cooking spray
1 (8-oz.) pkg. cream cheese, cubed and at room temperature
¼ cup unsalted butter
½ cup whole milk
½ teaspoon kosher salt
¼ teaspoon black pepper
4 cups frozen corn kernels, thawed (about 18 oz.)
¼ cup drained chopped pickled jalapeños
8 ounces pepper Jack cheese, shredded (about 2 cups), divided

Steps:

Preheat oven to 350°F. Lightly coat a 2-quart baking dish with cooking spray. Heat cream cheese and butter in a medium saucepan over low, stirring constantly, until melted, about 2 minutes. Stir in milk, salt, and pepper until smooth and creamy. Stir in corn, jalapeños, and 1 cup of the shredded cheese.
Pour mixture into prepared dish. Sprinkle evenly with remaining 1 cup cheese. Bake in preheated oven until bubbly, about 20 minutes. Let stand 10 minutes before serving.

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CORN & CHEESE CHOWDER - THE PIONEER WOMAN

Last week, I whipped up three yummy soups, all perfect for Halloween night and all guaranteed to: 1.
From thepioneerwoman.com
Reviews 5
Total Time 35 minutes
Category main dish, soup

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.

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Our Cream Cheese-Corn Casserole is so creamy and decadent, it's basically like you're eating queso with a spoon. It's perfect for potlucks and gatherings, and makes a great addition to any holiday table. If you can't find or just don't care for pepper jack, use a blend of cheddar and Monterrey jack. You can also serve this as a dip instead. Simply add more milk, and perhaps cheese, until you reach your desired consistency, or use an immersion blender. Turn leftovers into dip, or combine them with chopped, cooked chicken, cubed potatoes, and chicken stock to make a spicy corn chowder.
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