Corn Chowder

My Mom loves Silver Queen Corn. It is at it's absolute best in mid to late summer. So that means...the Queen is ruling right now! My love for corn chowder and my inherited love of this corn inspired this soup. It is only 180 calories per serving and serves 5. If you are a carnivore crumble on a little turkey bacon for about 10-15 more calories. Remember to measure your portion!!

Here's the recipe:
Russet Potato - 1 medium to large (diced small)
5 ears Silver Queen Corn - about 4 Cups of kernels
Red Pepper - 1 Cup chopped
Green Pepper - .25 Cup chopped
Onion - .25 Cup chopped
Basil Fresh- 2 TBSP
Extra Virgin Olive Oil - 1 TBSP
Cornstarch - 1 TBSP
Chicken Stock - 4 Cups
Fat Free milk - 1 Cup
Salt and Pepper to taste

First chop all your veggies and start them in the extra virgin olive oil in your dutch oven. Medium heat. Immediately start shaving the corn off the cobs in a large bowl. It will be a little messy but worth it. Keep the cobs, they are going in soup in a few minutes! After veggies are a little softened add the cornstarch and about half a cup of the chicken stock. This is when I added a little salt and pepper. Whisk in well and turn up to high. Add in rest of chicken stock, corn cobs, milk, corn and chopped potatoes. After all the friends are in the pool lower heat to simmer, add basil and let it all hang out for about an hour or so. You will need to taste for seasoning and remove the cobs. Garnish with some fresh chives.
Note: Easy to kick up this chowder...just add some finely diced jalapenos with the vegetables!