It's sweet corn season! Here is a great recipe for you to try out with your fresh, local sweet corn!
6 ears or 3 c corn
1/2 c chopped onion (about 1 medium)
1/2 c chopped bell pepper
1 T cooking oil (I like to use extra virgin olive oil or coconut oil)
1 (14-oz) can broth (vegetable or chicken, or you can just use water)
1 c cubed potato (1-2 potatoes, depending on size), peel if desired
4 T flour
1/4 t sea salt and 1/4 t pepper
1 1/2 c milk (or soy milk)
2 T parsley (fresh)
Optional: 2 T cooked bacon pieces
Optional: Any additional veggies you want to throw in, like chopped carrots, squash, or zucchini!
In a large saucepan, cook onion, pepper, and any additional vegetables you wanted to throw in there in hot oil until tender. Stir in the broth and potato. Bring to a boil, reduce heat, and simmer (covered) for about 10 minutes.
Stir in the corn. Cook, covered, for about 10 minutes or until the potato is tender, stirring occasionally.
Meanwhile, in a small bowl, combine flour, salt, and pepper. Stir milk into the flour mixture.
Add the milk mixture to the corn mixture in the saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 1 more minute. Add bacon (if desired). Heat through. Garnish with parsley.
YUM!
