Creamy Corn Chowder

I began throwing things together one night and came up with a comfort soup that is wonderful with muffins and a salad or perfect as a hearty meal in itself.

2 cups fresh whole-kernel sweet corn, cut from the cob

2 cups peeled, cubed medium potatoes

1 large red bell pepper, chopped

1 large green bell pepper, chopped

1 large sweet onion, chopped

1 teaspoon salt

1 teaspoon pepper

½ teaspoon minced garlic

¾ teaspoon chopped fresh basil or crushed dried basil

2 cups chicken or vegetable broth

1 cup milk

1 cup heavy cream

6 slices bacon, fried and crumbled

In a large soup pot bring the corn, potatoes, bell peppers, onion, salt, pepper, garlic, basil, broth, and milk to a boil. Reduce the temperature to medium and simmer for 15 to 20 minutes, or until the vegetables are just tender. Stir occasionally to avoid sticking and to fully integrate the flavors. When the onions are clear and the potatoes are tender, reduce the heat to warm and stir in the heavy cream. Serve hot, garnished with crumbled bacon.

Makes 8 servings