Corn Chowder (1730’s Colonial recipe)

Ingredients

• 4 ears of corn (or 2 C frozen)
• 1/2 lb. Bacon (chopped into small pieces)
• 1/2 C each of Red, Yellow and Gren Peppers (1.5 C total)
• 1/2 C diced onion
• 1/2 C Flour
• 4 C Chicken Broth
• 4 diced Potatoes
• 1 t Cumin
• 1 t Salt
• 1 t White Pepper
• 1 T Chili Powder
• 1-2 diced Chicken Breasts (optional)

Directions

1. Grill corn and remove from cob
2. Sauté Bacon until crisp
3. Add Peppers and Onions and cook until tender
4. Add Flour to make roux
5. Cook 1 minute
6. Slowly add Chicken stock
7. Add corn, potatoes and spices
8. Bring to a boil, turn down heat and simmer until potatoes are tender