Harper's Kitchen: Corn Chowder!

I was checking out something for mokatiki yesterday, and I couldn't believe I hadn't put this recipe up on my journal! This is a favourite at our house, and this morning's crisp weather makes me crave it. Yum, yum, yum.

Corn and Potato Chowder

INGREDIENTS
1 potato, peeled and diced
1 medium onion, diced
1 green pepper, diced (I like red ones, too)
2 tablespoons butter
2 tablespoons unbleached flour
2 cups (550ml) fresh or frozen corn (I usually use tinned)
3 cups (700ml) lowfat milk
1 teaspoon salt
½ teaspoon ground black pepper (to taste; I usually use cracked pepper)

1. In a large pot over medium heat, sauté the potato, onion, and green
pepper in the butter until the onion is soft, about 6 – 8 minutes.

2. Add the flour and mix well. Then add the corn, milk, salt, and black
pepper, stirring thoroughly.

3. Turn the heat to low and simmer for about 20 minutes, stirring
occasionally, until the vegetables are tender and the chowder has
thickened (do not let it boil).

Now, some people say you should put this kind of chowder into a blender and puree it, but I can't stand that. I like having lumps of potatoes and pieces of corn in the soup.

If you're into corn or corn chowder at all, this easy recipe is very addictive! It can be easily modified: many other vegetables can be added.