When the corn is ready, we are often looking for a variety of ways to prepare it. This soup is best with more mature corn and uses lots of other garden vegetables, too.

Corn Chowder

1/2 pound bacon (cut into small pieces)

1 onion, chopped

2-3 stalks celery, chopped

1 green pepper, diced

3 large potatoes, diced

4 cups corn

6 cups chicken stock

3 tomatoes, peeled and diced

2 cups milk

Roux*

Fry bacon until brown and crisp. Remove bacon from pan, reserving fat, and add onion, celery and green pepper. Saute slowly until vegetables are soft but not brown.

In a large pot, combine bacon, sauteed vegetables, potatoes, corn and chicken stock. Simmer together until vegetables are tender. Add tomatoes and simmer another 30 minutes.

Add milk and heat to almost boiling. Add roux a bit at a time into the chowder until it is melted and the desired thickness is reached.

Makes 1 gallon of soup.

Roux: equal amounts of flour and melted margarine mixed together to form a paste.