Corn Chowder

1 lb. bacon
1 yellow onion, diced
6 lg. carrots, peeled
6 sm. red bell peppers
8 ears corn on the cob
16 oz. can black beans
1/2 cup butter
2 tbsp. granulated chicken bouillon...

1 tsp. coarse black pepper
1/2 - 1 cup flour
2 cups heavy whipping cream
2 qt. milk
6 green onions, diced
Chop bacon into bite-size pieces.  In a large pot saute bacon until almost crisp. Add diced yellow onion and cook for 1 minute.

Peel and cut carrots, add to pot and cook for 1 - 2 minutes.  Clean and remove seeds from the red bell peppers. Chop and add vegetables.  Cut corn from the cobs and add to pot.  Fold in drained black beans.  Saute until the corn begins to brown on the edges. Remove vegetables from pot.

Add butter to the pot, and with a whisk fold in chicken bouillon, pepper and flour. Cook until the butter is absorbed. Slowly add cream and continue to cook. Stir in milk for desired soup consistency and add vegetables. 

Top each serving with diced green onions.

*TIP - the soup will thicken after cooking. Thin with more milk or chicken broth when reheating.  
Recipe by The Enchanted Rose
Jan Tanis
Jan Tanis

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