I came across a Corn Chowder recipe and with a little "tweaking" it made a wonderful, truly tasty and hearty soup. I think next time I might just add some chicken.
2lb white potatoes, cut into cubes
1 bay leaf
3 tbsp unsalted butter
1/2 large onion, chopped
1 bell pepper, chopped
4 celery stalks, chopped
2 tsp cumin
3 tbsp corn starch or flour
1/2 tsp sage
2 cups milk, I use skim but it is matter of preference
16 oz frozen corn or kernels from 3 ears
2. While potatoes are cooking until fork tender, chop onions, peppers and celery and set aside.
Look at the amazing color of these vegetables from www.freshconnectkc.com
3. Put butter in large pan and saute' your trinity of veggies with the cumin. Let me tell you that the smell is heavenly!
4. Once the veggies are tender remove from heat and add your flour and a little of the potato water. (See I told you that it was useful and you aren't done with it yet.) Add sage and Pepper, mix well.