corn & red bell pepper chowder

How To Make corn & red bell pepper chowder

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  Cook your corn on the cob as you normally would. (Frozen actually works better.) Remove the corn from the cob, then return the cob to the cooking water and continue to boil for about 10 minutes. Remove cob & disgard, keeping water. While still boiling, add your bullion cubes. This is the base for your soup. Cut up your bacon into cubes. In a seperate pot, start browning your bacon. When it begins to render some fat, add your onions & pepper, sauteing on medium heat, approx 5 min. Then add your corn and continue sauting for another 5 to 8 minutes until onions & peppers are soft. Add the brothe to the vegtables and lower heat to a simmer. While that simmers, make a roux in another pot; melt your butter, add your flour and cook for approx 2 minutes. Return the soup back to a boil and stir in the roux, soup should thicken. Lower heat again. Stir in half & half, and make sure to add salt & pepper as you go along to your taste. (I also added butter while sauting the vegtables.) Let this simmer on low for about 10 minutes. This is great on a cold evening. (A friend suggested adding lump crab meat, which I did when I made this last night, and it was great. It was a big hit.)
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