Corn-Potato-Sweet Pepper Chowder

1. 1

   Bring water to boiling in a large saucepan over high heat. Add potatoes and return to boiling. Reduce heat to medium and cook, covered, for 10 minutes.

2. 2

   Meanwhile, cut corn from cobs with knife into bowl (about 2 to 2-1/2 cups). Add corn to potatoes in your saucepan. Return to boiling. Reduce heat to medium-low. Cover and cook 8 minutes. Remove from heat and set aside.

3. 3

   In another large saucepan, cook bacon, stirring over medium-high heat until crisp. Remove bacon to paper towel to drain.

4. 4

   Reduce heat to medium; drain off all but 2 Tablespoons of bacon drippings in saucepan. (If you don't have enough drippings, add butter or margarine, if necessary, to make 2 Tablespoons).

5. 5

   Add onion and peppers to hot drippings in saucepan. Cook, stirring for 3 - 5 minutes or just until tender.

6. 6

   Gradually stir in flour; cook, stirring constantly, 3 - 5 minutes or until dry and thick.

7. 7

   Gradually add milk; cook, stirring 3 - 5 minutes or until thickened and bubbly. Add salt, pepper, corn/potato mixture and bacon; heat through.

* Per serving · 4 servings · Values may vary.