Corn Chowder

 A couple of weeks ago, I steamed 4 ears of corn in the microwave.  We ate two as corn on the cob and I had two leftover.  I chose to cut the cooked kernels from the cob:

I made corn chowder.  I'm sorry to say that this was also the day I was preparing the Southern Style Cream Corn and I forgot all about showing you the finished product!  However, here's my recipe:

Corn Chowder

1 quart chicken broth
2 cups (more or less) cooked whole kernel corn
1 cup diced potatoes
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 tsp (or to taste) minced garlic
1 tall can (15 ounces?) evaporated milk
1/4 cup flour
 Salt and pepper to taste

I started by slightly cooking the potatoes, onion, bell pepper in a little oil, just to begin the cooking and add a little extra flavor from the slight caramelization that resulted.  Then I added garlic and broth, salt and pepper.  Just cook until the potatoes are tender, add in corn.  I mixed the flour and canned milk. I stirred into the soup as I drizzled in the milk mixture and heated until thickened.

We could eat corn chowder just anytime of year but for some reason, I tend to only think of it in summer when corn is fresh.  This recipe works very well with canned (not necessary to drain) or frozen whole kernel corn.  There's a recipe in several of my cookbooks for Turkey Corn Chowder which is recommended for using up the leftover turkey at Thanksgiving or Christmas, so keep that in mind, too.