This is a very basic corn chowder recipe I got a long time ago. Of course, the measurements are for only a couple bowls of soup, and I tend to cook not just for several people, but for several people wanting several helpings. The original recipe called for green pepper, but I found it gave the soup a rather unappetizing grey tinge. The red peppers work much better.
Corn Chowder1 potato, peeled & diced
1 medium onion, diced
1 red pepper, diced
2 tbsp butter
2 tbsp unbleached flour
2 c. fresh or frozen corn
3 c. lowfat milk
1 tsp. salt
1/2 tsp ground black pepper
1) in a large pot over medium heat, saute the potato, onion and red pepper in the butter until the onion is soft, about 6-8 mins.
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 mins, stirring occasionally, until the veggies are tender and the chowder has thickened (do not let it boil). Using a stick blender, blend the soup to the consistency you want - longer for a smooth soup, less time for chunks.