Summer Corn Chowder

My daughter, who insists she does not like soup, requested corn chowder yesterday.                                                              

 I had just picked up a dozen ears at an Amish market over the weekend.  Corn is terrific this year.  I am guessing all the rain we had in the beginning of Summer has something to do with it.

 I had just made stock using a free range chicken.  I heated it in a pot and added all of the corn cobs after having cut the kernels off of them.  If you simmer the cobs for an hour or so, all the rest of the pieces of corn can easily be scraped off of them adding lots of flavor to the chowder.

Dice a large onion, some celery and carrots and some green pepper.  I used my poblanos.  Saute them in a bit of bacon grease to add smokey flavor.  Add 4 tablespoons of flour and cook, stirring for a minute. Add the stock. Add salt and pepper and some thyme.

Dice some new potatoes and add them and bring this to a boil.  Turn it down to a simmer.                                                   

Add 2 cups of milk.  You can add cream or half and half if you want it to be really rich.                                                    

When the potatoes are tender, it is ready.  You can serve this topped with crumbled bacon and cheddar cheese to make it heartier.