Ingredients

• 6  ears of fresh corn or 3 cups frozen whole kernel corn
• 1/2  cup chopped onion (1 medium)
• 1/2  cup chopped green sweet pepper
• 1  tablespoon cooking oil
• 1  14-ounce can chicken broth
• 1  cup cubed, peeled potato (1 medium)
• 2  tablespoons all-purpose flour
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper
• 1-1/2  cups milk
• 3  slices bacon, crisp-cooked, drained, and crumbled or 2 tablespoons cooked bacon pieces
• 2  tablespoons snipped fresh parsley (optional)

Directions

1. If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn). Set corn aside.

2. In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

3. In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add bacon; heat through. If desired, garnish each serving with parsley.

4. Makes 6 servings (5 1/2 cups)

5. Corn and Crab Chowder: Prepare as above, except omit bacon. In Step 3, after cooking for 1 minute, stir in one 6- or 6-1/2-ounce can crabmeat, drained, flaked, and cartilage removed. Heat through.