Pepperjack Corn Chowder

2 cups peeled and cooked potatoes
1/2 cup chopped onions
3 cups water
6 Tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 oz) cream-style corn
1 can (8 oz) whole kernel corn
2 cups half and half (or whole milk)
2 Tablespoons flour
1/3 to 1/2 cup bacon pieces
1 cup shredded pepperjack cheese

Combine the potatoes, onions, water, butter, salt and pepper in a soup pot. Cook until potatoes are fork tender but not mushy.

Add the two kinds of corn along with 1 1/2 cups milk. Stir. Combine the flour with the remaining 1/2 cup milk and whisk until smooth. Add to the pot, stirring well. As the chowder cooks, it will start to thicken slightly. Stir in the bacon pieces and cheese.

Cook until cheese melts. Taste and adjust seasoning if needed.

Note: If chowder seems to thicken too mush add a little milk to thin it to consistence you like.

This recipe was in the Anniston Star October 2010 in Prudence Hilburn's column. It is delicious!