Sunday Soup-athon

Corn Chowder

•   3 C        frozen whole kernel corn or 6 ears fresh sweet corn
• 1/2 C       chopped onion
• 1/2 C       chopped sweet green pepper
•   1 T        vegetable oil
•  1 can      chicken broth (14 oz)
•   1 C        cubed, peeled potato
•   2 T        all-purpose flour
• 1 1/2 C    half-and-half, light cream, or milk
•   4 oz       white cheddar cheese, shredded (1C)
• 3 slices     bacon, crisp-cooked, drained, and crumbled

1.  If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 C corn kernels).  Set corn kernels aside.

2.  In a large saucepan cook onion and sweet pepper in hot oil until onion is tender.  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 medium-sized bowl combine flour, 1/2 t. salt, and 1/4 t. black pepper.  Stir half-and-half into flour mixture; add to corn mixture in saucepan.  Cook and stir until slightly thickened and bubbly.  Cook and stir for 1 minute more.  Stir in cheese and heat until melted and smooth.  Add bacon; heat through.

Until Next Time.....Happy Stitching!!!

Sharyn