Pimento Cheese Chowder

Instructions

1. In a large soup pot on medium-high heat place oil, onions, peppers, celery, and carrots. Saute until vegetables are slightly tender.
2. Add 1 cup of flour and stir. Cook for 2 minutes. This will help thicken the chowder.
3. Add 1 can of chicken broth and bring to a boil, stirring occasionally.
4. Add 1 quart of half and half and cook for 15 minutes until soup thickens. You will want to stir frequently to keep your soup from scorching on the bottom of the pan. Medium heat works best.
5. Add Palmetto Cheese. We added 11oz of Original and 6oz of Jalapeno. This gives the soup a little bit of heat and great flavor.
6. Salt and pepper to your taste.
7. Brown off your bacon, chop and set aside.
8. Slice green onions and set aside.
9. To serve sprinkle with bacon, scallions and oyster crackers.