no.4 Corn and Pepper Chowder(international soup)

4. Corn and Pepper Chowder

Ingredients:
4 ears sweet corn, hulled from the ears
4 red bell peppers, seeded and diced
2 onions, skinned and finely chopped
4 stalks celery, diced
4 ounces sweet butter
1/2 cup all purpose flour
1/8 teaspoon leaf thyme
4 cups water or chicken stock
2 cups whipping cream
juice of 1 lemon
salt to taste
cayenne pepper to taste

Technique
In a 2 quart soup pot, melt the butter and saute the peppers, onions and celery. Cook over low heat until tender. Add the flour and mix well until the butter is absorbed. Add the water or vegetable stock a little at a time while stirring with a large spoon. Keep stirring until the soup begins to thicken, and the soup is simmering. Add the cream and bring to a soft boil. Season with the lemon juice, salt and pepper. Add the corn. Simmer for an additional 2 minutes and remove from the heat. Garnish with sour cream or lime slices.

Yield 1/2 gallon, 6 to 8 portions