Corn and cheese chowder in bread bowls

Ingredients:

• 55 g butter
• 1 whole onion, chopped
• 3 slices bacon, cut into pieces
• 3 whole bell peppers, finely diced (red, yellow, and orange)
• 5 ears of corn, kernels removed
• 1/4 cup flour
• 3 cups chicken broth
• 2 cups light cream
• 1 heaping cup grated Monterey Jack cheese
• 1 heaping cup of grated Pepper Jack cheese
• 1/3 cup chopped green onions
• 12 bowls of bread, without crumb

Preparation:

1. In a large saucepan, melt the butter over medium-high heat. Add the onion and cook for a couple of minutes. Add the bacon and cook for another minute or so, then add the bell pepper and cook for a few minutes. Finally, add the corn and cook for another minute.
2. Sprinkle flour evenly over the top and stir. Pour in the chicken broth and stir well. Let the mixture thicken for 3-4 minutes, then reduce the heat to low. Stir in the heavy cream, cover, and simmer for about 15 minutes.
3. Then stir in both cheeses and green onions. Once the cheese has melted and the soup is hot, taste. Season with salt and pepper if needed. Ladle into bread bowls and serve immediately.