Corn Chowder

6 ears fresh Corn (or frozen or canned)
1/2 c chopped Onion (1 medium)
1/2 c chopped Sweet Pepper
1 T cooking oil
1 14-ounce can chicken broth
1 c cubed, peeled Yukon Gold Potato (1 medium)
4 tsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 1/2 c milk

If using fresh corn, use a sharp knife to cut the kernels off the cobs - you should have about 3 cups.

In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in corn. Cook, covered, about 10 minutes more or until potato and corn are tender, stirring occasionally.

In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. If desired, garnish each serving with parsley.

Makes about 5 1/2 cups