Soups & Stews: Corn Chowder

Corn Chowder
Brenda Durham

1 pound potatoes—peeled and cubed
1 large red bell pepper-sliced
1 medium onion—diced
1 large green bell pepper—sliced
4 ears corn sliced off the cob
4 medium scallions—thinly chopped
2 medium ribs of celery—sliced
1 ½ cups milk
½ cup heavy cream
2 teaspoons salt
black pepper to taste 1 cup water

In a medium saucepan, combine water, potatoes, onions, and peppers. Bring to a boil, then cover and simmer for 10 minutes. Stir in corn, scallions, milk, cream, and celery. Bring to a boil, then cover and simmer 10 minutes. Season with salt and pepper. **Always stir frequently!**