Corn Chowder

Whoa, a little delay in posting new recipes huh? Sorry about that. Now that it is officially winter here in Boston --- see right. (ugh.) I eat soup as much as possible. Its healthy and its warm, what could be better. This recipe comes from Mary Ellen. The original link is here. 


Ingredients (for six servings)

• 1 small onion, finely chopped
• 1/2 green pepper, finely chopped (I use a whole pepper)
• 1/2 red pepper, finely chopped (again, a whole pepper)
• 1 stalk celery, finely chopped
• 1/2 stick butter 
• 2 tbsp melted butter mixed with 1 tbsp flour
• Cumin and cayenne, about 1/4-1/2 tsp each
• 2 cups chicken broth
• 1 cup frozen corn
• 1 14-oz can creamed corn
• 1 cup heavy cream (I usually use whatever I have, which is fat free half and half, and that makes no difference) 

Directions

• Heat 1/2 stick butter in a soup pot. Add onions, green and red peppers, and celery. Saute about 7-8 minutes until everything is nice and soft. 
• Add corn, creamed corn, broth, cream, and spices. Bring to a boil
• Melt the addition 2 tbsp of butter, whisk in the flour...whisk into the soup simmer for 15 minutes.

That's it! Helllllllo easy and so delicious. If you like it a little spicy then add more cayenne but add it slowly because that heat can creep up on you. Here is the final, beautiful product... don't you love my lopsided, dark photos? God I really want one of these expensive beauties. 

I serve these, and most soups and stews, with these rolls from Annie's Eats. It takes a little planning to make sure they have time to rise, but overall it is an easy bread recipe and SO much better than store bought! Try them!