Soups, Salads and Side Dishes 1st place: Corn chowder

Corn chowder

I received this recipe from a friend of my sister-in-law about 20 years ago. The chowder has become a family favorite for dinner on Christmas Eve. The red and green peppers add to the Christmas color. Serve with crackers, cheeses and raw veggies.

Ingredients
4 slices bacon
2 tablespoons butter
2 stalks celery, chopped
1/2 cup chopped onion
1/3 cup green pepper, chopped
1/3 cup red pepper, chopped
1 1/2 cups water
2 cubes chicken bouillon or 2 tablespoons chicken bouillon granules
3 white potatoes, with or without skins and diced
1 teaspoon thyme
2 tablespoons paprika
2 cups milk
1 pint half and half
2 tablespoons flour
1 can (15 oz.) cream corn
1 pkg. (16 or 20 oz.) frozen corn

Directions Fry bacon, drain on paper towel and crumble when cooled. Saute celery, onion and peppers in butter. Put water in large kettle-style pan and heat to simmer over medium heat. Add bouillon and stir to dissolve. Add potatoes, sauted items, bacon, thyme, paprika, milk, half and half, and bring just to simmer again. Add flour and stir well. Cook on medium heat until potatoes are almost tender. Add corn. Keep heat on low, stirring every 10 to 15 minutes during this time. Don’t allow chowder to boil. May easily be doubled. Makes 6 servings.

Pat Olmstead, Wichita