Sweet Pepper and Corn Chowder

Sometimes I follow recipes fairly closely, other times I like to look them up just for confirmation that the ingredients I have in mind actually work together. Often I will combine several recipes. I was wanting to make a soup, and since I haven't made a lot of creamy soups, I started browsing cookbooks. This soup is a combination of Corn Chowder and Sweet Yellow Pepper Soup, both from the Better Homes and Gardens Cookbook.

I did like it but I am a spicy/savory person, it was rather sweet. I served it with avacado and tomato sandwiches on a hearty 12 grain, and Sage surprised me by telling me it was a wonderful vegetarian meal. He loves his veggies but best when along side of some kind of meat, so that's a huge compliment from him.

3 servings

3 ears of fresh corn, husks and silks removed

oil

1/2 of a yellow bell pepper, chopped

1/2 of a orange bell pepper, chopped

1 celery rib, finely chopped

1 small onion, chopped

1 med. potato, peeled and diced

1 1/2 cups broth (I used chicken, but use vegetable for a true vegetarian soup)

1 cup 1% milk

2 tbsp flour

1/2 cup cheddar jack, shredded

sea salt, to taste

fresh ground pepper, to taste

1/4 tsp dried oregeno

1. Holding corn over a bowl, slice kernels off a cob, using a sharp knife. Will be about 1 1/4 cups worth. Set aside.

2. In a large saucepan, heat about a tbsp of oil. Cook celery, onion and peppers until onion is soft, but not brown.

3. Stir in potatoes and broth. Bring to a boil, reduce heat. Simmer 10 minutes. Add corn and continue cooking until potatoes are soft. (about 20 minutes.)

4. Remove 1/2 of vegetables and puree untill smooth. (I used a handheld immersion blender.)

Return to saucepan.

5. In a shaker container with tight fitting lid, combine milk and flour. Add to soup. Cook two minutes. Stir in cheese and add seasonings.