Corn Chowder

Submitted by Stefanie Moore

I made this last week using fresh corn and it was great! We're getting a lot of fresh corn in our produce box and it is so good right now! You can increase or reduce the amount of broth and milk that you use depending on how thick you like your chowder. And I probably doubled the amount of bacon in the recipe. :)

Prep: 30 minutes

Cook: 15 minutes

Ingredients

• 6 ears of fresh corn or 3 cups frozen whole kernel corn
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped green sweet pepper
• 1 tablespoon cooking oil
• 1 14-ounce can chicken broth
• 1 cup cubed, peeled potato (1 medium)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1-1/2 cups milk
• 3 slices bacon, crisp-cooked, drained, and crumbled or 2 tablespoons cooked bacon pieces
• 2 tablespoons snipped fresh parsley (optional)

Directions

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

2. In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth, potato, and corn. 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 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.

4. Makes 6 servings (5 1/2 cups)

5. Corn and Crab Chowder: Prepare as above, except omit bacon. In Step 3, after cooking for 1 minute, stir in one 6- or 6-1/2-ounce can crabmeat, drained, flaked, and cartilage removed. Heat through.