I modified this from the Better Homes and Gardens cookbook. Great for a cold winter's night, with some good bread. I also sometimes add the peppers much later in the recipe, so they keep their colors.
6 ears of fresh corn, 3 cups frozen whole kernel corn, or 2 cans of corn
1 chopped medium onion
1/2 chopped medium green bell pepper
1/2 chopped medium red bell pepper
1/2 cubed medium potato
1/2 cubed medium sweet potato
1/2 cubed small rutabaga (tastes like a slightly sweeter potato)
1 chopped small carrot
1 cup white beans (or some other protein)
1 tablespoon cooking oil
1 14 oz can broth
2 tablespoons flour
1/2 teaspoon salt (omit if using canned corn)
black pepper to taste
1 1/2 cups milk
In a large pan, cook onion and sweet peppers in hot oil until onion is tender but not brown. Stir in corn, broth, beans and root vegetables. Bring to boiling, reduce heat. Simmer, covered for 10-15 minutes or until vegetables are tender, stirring occasionally.
In a small bowl, combine flour, salt and black pepper. Stir milk into flour mixture, add to corn mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for one minute more.
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