Creamy Corn Chowder

The original recipe for this came from Better Homes and Gardens Garden Fresh Recipe edition, but I changed and substitute things that we had at the house. My husband is not a huge fan of soups and he gobbled it up, especially once we added the last ingredient. My brother doesn't experiement too much in the food department and he devoured this last night. So it was a hit in my house, try it in yours tonight!

Corn Chowder Recipe

6 Ears of fresh corn (shave corn off, or you could use about 2-3 cups frozen)

1 medium potato diced

1 medium onion diced

1 medium green/red pepper diced

14.5 oz chicken stock

1 cup half and half

2 tablespoons all purpose flour

salt and pepper

EVOO

Fresh Basil*

Franks Hot Sauce

1. Start with stock pot on medium heat with and line bottom of the pot with EVOO. Once hot, add onions and green peppers.

2. Once they are tender (not brown), add the corn, potatoes and chicken stock. Bring to a boil then reduce heat and simmer 20 minutes covered.

3. In small bowl, add half and half, flour, salt and pepper, and basil. Whisk together.

4. Add half and half mixture to pot. Stir until it returns to a boil and has thickened. Let sit one minute more.

5. Serve with basil as garnish. Add as much hot sauce as your mouth can take :)

* The recipe called for thyme, but we used our fresh basil out back instead and it was delicious.

Other variations of this include adding chicken and bacon, but it makes a excellent vegetarian dish (if you are strict vegetarian, you could use vegetable stock, I just haven't found one I like at the grocery). Enjoy!