Corn chowder

August and early September are peak season for delicious sweet corn - now's the time to make up a big batch of corn chowder both to eat now, and to freeze for the dog-days of winter when you need a taste of summer sunshine.

This recipe is susceptible to MANY variations and can be made for vegetarians or carnivores.

32 ounces of either low salt chicken broth or vegetable broth (or homemade if you have it!)
1 large onion, diced
2 large garlic cloves, minced
1 small to medium red pepper, diced
2 tablespoons of extra virgin olive oil
2 medium sized potatoes, washed and cut into small cubes
2 cups of fresh corn, cut right off the cob if possible
1 tsp. fresh cracked black pepper
1/2 cup of 2% milk

OPTIONAL ADD-INS:

1 cup diced or shredded chicken
crumbled bacon to garnish
1 cup of crab meat

In a soup pot, saute the onions, garlic and red pepper in olive oil until they become tender -- do this over low heat so as not to allow any of them to brown. They should turn soft and translucent, but not brown.

Add the corn and potato, toss to coat with the oil and veggies, and saute for another minute.

Then add the broth and pepper, bring to a boil, and then simmer over low-heat for about 20 minutes so all the flavors meld and the potato gets tender.

Add the milk right before serving and make sure the soup is hot enough, but don't bring it back up to a boil again.

This is a really hearty meal -- this and some fresh bread will fill you for the entire night.

If you want to add more flavor or protein, feel free to add chicken, bacon, crabmeat, or any other protein that strikes your fancy.