Corn Chowder Plain and Simple

So many recipes call for bacon or canned creamed corn. This it just plain and simple corn chowder. You can make it a bit richer with part cream.

• Ready In: 55 mins
• Yields: 50 Oz

Ingredients

• 16  ounces corn, thawed frozen (fresh is even better)
• 3  green onions, finely chopped
• 1  red bell pepper, finely chopped
• 2  potatoes, cubed and cooked
• 1  cup chicken broth
• 3  cups  whole milk (2% will give a thinner soup, part cream, richer)
• 2  tablespoons butter
• 3  tablespoons flour
• 1  egg, beaten
•  salt
•  pepper
•  parsley (to garnish) (optional)

Directions

1. Place cooked potatoes, corn, green onion, red peppers, chicken broth, 2.5 cups of the milk and butter in a pot. Simmer on low for 30 minutes, stirring occasionally.
2. Place the remaining milk, egg and flour in a small container and shake well.
3. Slowly add to the pot, stirring until thickened.
4. Salt and pepper to taste.
5. Simmer on low for another 15 minutes.
6. Serve in small bowls -- if you want to be fancy, preheat the bowls in boiling water before filling them with hot soup.
7. Garnish.