For the fourth Sweet as Pie recipe for the month (and the third this week!), I made Corn & Cheese Chowder. I was pleased to find a soup that was weeknight-friendly (especially if you think ahead and chop your vegetables in the morning or the night before). The recipe starts off by sauteing an onion, some bell pepper, and bacon pieces.
We aren't bell pepper fans, so I only used two peppers - a red and a yellow.
Then, in went the corn.
Okay, I cheated and used frozen corn. I just didn't have any stress to allocate to slicing kernels off of fresh ears this week.
The base mix.
After a few minutes, I sprinkled in some flour to act as a thickening agent.
Next, in went the chicken broth and half and half.
Smelling yummy!
While the chowder simmered, I sliced some green onions and measured out the cheese. 
And just like that, it was done! 
Our friend Scott is in town this week for school, so we were happy to host him for dinner. Everyone loved the soup – Scott and I cleaned our bowls and Phillip cleaned two!
- Phillip’s official review: “I like it.”
- Scott’s official review: “A masterful medley!”
Clearly Scott is the likelier food critic of the two. Anyway, this recipe was a success. The only thing I might do differently next time would be to adjust the seasoning – the recipe seemed to lack just one layer of flavor that I think the right seasoning could remedy. Another great pick!
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