Confetti Corn Chowder

It's a blustery day which is perfect soup weather. I like to serve soup often because it is a great way to eat light and I can load up on the veggies. Try this soup in the summer when fresh corn is in season. Cut the kernels off of the cob before adding to the pot.

Serves 8-10

6 slices of bacon chopped
1 large onion, diced
2 red bell peppers, seeded and diced
1 1/2 cups diced celery
2 pounds frozen corn, defrosted
3/4 cup flour
8 cups chicken stock
1 cup fat-free half and half
2 cups 1% milk
1 1/2 cups each of reduced fat shredded jack and cheddar cheeses
several dashes of tobasco sauce
1/2 cup sliced green onions

In a large pot cook the bacon until crisp, rendering the fat. Drain off all but 1 tablespoon of fat and add the onions. Cook on medium/high heat until translucent, about 5-7 minutes. Add the bell pepper and celery. Cook another 5 minutes. Add the corn and season with salt and pepper to taste. Sprinkle the flour over the veggies and stir to coat. Pour in the chicken stock and bring to a boil. Adjust seasoning if necessary. Lower to a simmer and cook for about 15 minutes until the broth has thickened. Add the half and half, tobasco, and the cheese. Cook over simmer until heated through and the cheese has melted. Stir in the green onions just before serving.