Sarah's Corn Chowder

By á-1344

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)
• 4 teaspoons all-purpose flour
• 1/4 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)

Details

Servings 6

Preparation

Step 1

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 the onion is tender but not brown. Stir in the chicken broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes. Stir in corn. Cook, covered, about 10 minutes more or until potato and corn 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 crumbled bacon; heat through. If desired, garnish each serving with parsley.