Corn Chowder

This yummy soup recipe makes only about 6 small bowls, so I often will double the recipe. You can add just about anything you like to this soup. Sometimes when I make this, and end up cleaning out the fridge in the process, Mike likes to call it "Everything but the Kitchen Sink Soup".

Corn Chowder
3 cups of corn (frozen, canned or fresh)
1 large chopped onion

1 medium chopped green pepper

1 14.5 ounce can of chicken broth

2 cubed potatoes (any kind, skin on or off)

1 1/2 cups of milk (if you want it thicker you can use half and half or cream)

2 Tablespoons flour

1 cup of your favorite shredded cheese

garlic, pepper and salt to taste

1 cup ham or bacon

Saute the pepper and onion in large saucepan, with a little butter or oil, till the onion is translucent and tender. Stir in potatoes, corn and broth. (At this point, you can also add any other vegetables that you enjoy, or need to use up. I will sometimes add carrots, or peas and even chopped spinach. If you want to add broccoli, you may want to cook it separately and then add it to the finished soup, otherwise it will become mushy. If you like garlic, now would be the time to add it.)

Bring to a boil, and then reduce the heat. Simmer, covered for about 10-15 minutes or till the potatoes are tender. Be sure to stir occasionally. (If you simmer too long, your potatoes will start to break down. This is okay if you want a much thicker soup).

In a small bowl or your measuring cup, combine flour and milk. Stir together well. Add to the corn mixture. Cook and stir till slightly thickened and bubbly. Cook and stir for another minute. Add in cheese, and heat until melted and smooth. Spice to flavor. Add bacon or ham, and simmer till warm. (If you want your soup thicker, you can add a little more milk and flour mixture).

This soup tastes very good served with flavored croutons.

If you plan to refrigerate leftover soup, be sure that it has cooled completely before you store it; You'll want to separate it into smaller containers, and place them in ice baths (a saucepan with cold water and ice, and stir it often) OR you can put it into a shallow metal pan, so long as the soup is no more than 1-2 inches deep. Do not cover it till it has cooled completely. The goal is to get it to cool as quickly as possible. You don't want it to sit at room temperature for more than 30 minutes, or it's at risk for bacteria or other germs.