How do you make cheese chowder soup?

- 3 tablespoons unsalted butter

- 3 tablespoons all-purpose flour

- 3 cups chicken broth

- 1 cup half and half

- 1 (10 ounce) package of frozen corn kernels, thawed

- 1 small red bell pepper, seeded and diced

- 8 ounces of white cheddar cheese, shredded

- 8 ounces of sharp cheddar cheese, shredded

- 1/4 cup of chopped fresh parsley leaves

- salt and pepper to taste

Instructions

1. In a large pot or Dutch oven over medium heat, melt the butter.

2. Whisk in the flour and cook for 1 minute, until the mixture is light golden brown.

3. Gradually whisk in the chicken broth and cook for 5 minutes, until the mixture has thickened slightly.

4. Add the half and half, corn, red bell pepper, salt, and pepper to the pot, and bring to a simmer.

5. Cook for 5 minutes, stirring occasionally.

6. Add the cheddar cheese and parsley to the pot, and stir until the cheese is melted and fully combined.

7. Adjust the seasoning with salt and pepper to taste.

8.Serve immediately and enjoy your delicious cheese chowder soup!