Corn Chowder

Corn Chowder

Prep Time: 30 minutes
Cook Time: 15 minutes

6 ears of fresh corn or 3 cups frozen whole kernel corn
1/2 c chopped onion (1 medium)
1/2 cup chopped green sweet pepper (1 medium)
1 Tbsp cooking oil
1 14-0z can chicken broth
1 cup cubed, peeled potato (1 medium)
2 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 1/2 c milk
3 slices bacon, crisped and crumbled, OR 2 Tbsp purchased cooked bacon pieces
2 Tbsp snipped fresh parsley (optional)

1. If using fresh corn, use a sharp knife to cut the kernels off the cobs; you should have about 3 cups corn kernels. Set corn kernels aside.
2. In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in corn broth, and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
3. In a small bowl combine flour, salt, and black pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add bacon; heat through. If desired, garnish each serving with parsley.

Yield: 6 servings

From Better Homes and Gardens New Cookbook

Ken's rating: ****
Chalsea's rating: ***1/2