Corn Chowder

For me, this is just another excuse to buy and eat more corn... or is that to use the surplus corn I've already purchased... either way it's darn good eatin'.

Yes, it looks just like clam chowder, substituting corn for the clams. But hey, it's a chowder. When selecting corn for the chowder, try to get some bigger ears; they have more corn flavor.

1/4 c butter

1/2 c onion, diced

2 garlic cloves, finely minced

1/2 c celery, 1/4 in. dice

1/2 c carrot, 1/4 in. dice

1 c corn kernals, about 2 lg. ears

1/2-3/4 c bell pepper, diced

(use a couple colors for more variety)

3 T flour

1 14 1/2 oz. can chicken stock

2 c milk

1/8 t gnd. nutmeg

salt and pepper to taste

Put butter in a heated sauce pan and add onion, stirring until softened. Add garlic; sauté a minute or so then add the celery and carrot. Lightly salt and pepper, let cook a couple of minutes until liquid evaporates, then add the corn and bell pepper. Again, cook until the liquid evaporates.

Incorporate flour; slowly add chicken stock, stirring constantly, then add all the milk. Add nutmeg, bring to a boil, reduce heat, and let simmer until thickened, about 15-20 minutes. Adjust the salt and pepper, and serve.