Corn Chowder

I am in love with this soup.  It is based on an Epicure recipe – and as time has passed, it’s morphed to be my own.  It certainly is a nice warmer-upper on a cold winder’s day.

Ingredients:

¼ cup butter (or less)
¼ cup (tops) finely chopped onion
¼ cup finely chopped bell pepper
1/8 cup flour
¼ tsp dry mustard
1/8 tsp pepper
¼ tsp salt
2 ½ cups chicken stock
¾ cup canned evaporated milk
2 cups corn

Directions

1.       Melt butter in medium pot over medium heat.

2.       Add onion, bell peppers and chili powder.  Cook 5 minutes, or until veggies are softened.  (I rarely have bell pepper on hand, so I usually go without.  It *so* makes a tasty difference, though.)

3.       Add flour, mustard, pepper and salt.  Stir until you have a nice rue.

4.       Whisk in chicken stock and evaporated milk.

5.       Stir in corn.  Garnish with chives, green onions, parsley or any other mild green dried herb.