Ingredients

• ¼ cup butter
• 1/3 cup finely chopped red bell pepper
• 1/3 cup finely chopped green bell pepper
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• ½ cup all-purpose flour
• 2 cups chicken stock
• 1 ½ cups Mayfield Heavy Whipping Cream
• 1 ½ cups Mayfield Milk
• 3 cups (12 ounces) shredded Cheddar Cheese
• ¼ teaspoon ground cayenne pepper
• Salt

• Cooked, crumbled bacon, chopped fresh parsley leaves, salsa or crème fraiche, if desired

How to

1. In 4-quart saucepan melt butter over medium-high heat. Add red bell peppers, green bell peppers, onion and garlic. Cook, stirring occasionally, until soft (2 to 3 minutes).
2. Stir in flour; continue cooking, stirring constantly, until bubbly.
3. Whisk in chicken stock, whipping cream and milk. Continue cooking, whisking occasionally, until mixture just comes to a boil (2 to 3 minutes). Reduce heat to low and simmer 20 minutes.
4. Gradually stir in cheese until smooth and creamy. Stir in cayenne pepper; season to taste with salt.
5. Serve immediately garnished with bacon, parsley, salsa or crème fraiche.