Corn Chowder
from Paula Croteau, Farmhouse Kitchen, Southold*

1/2 pound bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 stalks celery, chopped
1 red pepper, chopped
2 tablespoons flour
4 cups chicken stock
2 potatoes, peeled & diced
2 - 3 cups fresh or frozen corn
1 teaspoon dried thyme (fresh for garnish)
2 cups half & half
course salt & white pepper to taste

In a large heavy pot cook bacon on med/high heat brown. Remove all but 2 tablespoons of the fat.
Add onion, celery & peppers. Saute until soft.
Add flour and cook 2 to 3 minutes.
Add stock, potatoes, corn & thyme. Bring to a boil. Cover and reduce heat to medium. Cook until potatoes are tender (15 - 20 minutes).
Add half & half, salt and pepper.
Reheat.
Garnish with fresh thyme!

Makes 6 cups.

Wellness tip: Substitute turkey bacon and fat free half & half for full fat ingredients! Add extra vegetables (parsnips, carrots, zucchini...)

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Paula Croteau

* Paula Croteau
lives in Southold with her husband, Michael, and their two children. Paula offers regular cooking classes in her own "Farmhouse Kitchen."