In a large pot, melt the butter over medium-high heat. Cook onions for a few minutes.
simmer for about a minute more, then add the diced bell peppers and simmer for a few minutes. Finally, add the corn and cook for one minute.
Sprinkle flour evenly on top and mix to incorporate. Pour in the broth and mix thoroughly.
Allow to thicken for 3 or 4 minutes, then turn down the heat to low. Stir in the half-and-half, cover, and let it simmer/thicken for about 15 minutes.
Stir in the cheeses and green onions. Check the seasonings once the cheese has melted and the soup is heated. Add salt and pepper as needed.
Ladle into hollowed-out boules and serve immediately.Last week, I made three delicious soups, all appropriate for Halloween night and guaranteed to:
Give your trick-or-treaters a nice warm head start before they set out on their quest to fill their bags to the overflowing with candy.
Consider limiting the amount of candy your youngster will ingest during trick-or-treating.