Fresh Corn Chowder

Today we had fresh corn chowder for dinner. Surprisingly, we are still getting corn out of our garden. This recipe called for fresh or frozen, but it was oh, so good with the fresh. We usually have a corn chowder with cheese, but this one did not use cheese. It was a big hit with most of the family. (We have a couple fussy eaters that don't seem to like much of anything except grilled cheese and cereal!)

Fresh Corn Chowder

Ingredients
1 Tbs. butter
1 small onion chopped
1/4 cup diced carrots
1/4 cup chopped celery
1/4 cup chopped red and green peppers
2 Tbs. flour
1 tsp. salt
1 tsp. pepper
1 14 oz. can chicken broth
1 cup fresh or frozen corn
3/4 cup cream
1 cup milk

Directions
Melt butter in a heavy saucepan. Saute onion, carrots, celery, and red and green peppers. Set aside. Mix flour, salt, pepper and chicken broth together. Add to vegetables and bring to a boil. If using fresh corn, cook on the cob and drain. Slice off the cob. Add fresh or frozen corn, cream and milk to soup mixture. Heat thoroughly without boiling. Simmer until ready to serve. Makes about 6 servings.

My notes:
I doubled this recipe for our family of seven. It was enough, with a little to spare, but if you had seven or more good eaters, I would triple it. I added a bit more of the vegetables and used less salt. I only had green peppers and it tasted great, but would have been more colorful if I had added red.