I’ve learned never to throw away that left over corn on the cob.  Cut it off the cob and freeze for another day.  A drizzly bleak fall afternoon calling for an easy and fulfilling dinner is just the perfect use…..corn chowder.

5-6 slices of bacon

1/4 cup butter

1/2 tbsp chopped garlic

1/2 medium onion finely chopped

1/2 red bell pepper, diced

2 medium yukon gold potatoes – unpeeled and diced

2-3 cups of fresh or frozen corn

1 1/2 tbsp flour

1/8 tsp paprika

1/4 tsp italian seasoning

3 Cups chicken stock

1/2 pint half and half

salt and pepper to taste

In a large pot (preferably cast iron dutch oven), render the bacon.  Set aside to cool and coarsely chop.  Drain off most of the fat.  Add the butter to the pot and slowly saute the garlic, onion and bell pepper.   Add the potatoes and continue to saute on medium low heat to keep the potatoes from sticking.  When potatoes have browned slightly add the corn and bacon, stir in the flour to coat all the vegetables well.  Add the seasonings and slowly add the chicken stock, stir well.  Cover and cook on medium low heat for approx. 45 minutes stirring occasionally until potatoes are tender and soup has thickened slightly.  Reduce heat to low.  Add the half and half and season with salt and pepper. Do not allow to boil.  Heat through and serve.