Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Ears fresh white corn 4 c Water
-('Silver Choice') 1/2 c Heavy cream
1 tb Corn oil 2 tb Cornstarch
1 ts Butter 1 ts Salt
1 lg Onion, chopped ('Sun King') Mini sweet red pepper rings
3 tb Diced hot yellow pepper -('Little Dipper') (opt.)
-('Yellow Cayenne')

1. Shuck corn, removing all husks and silk. Into large bowl, cut
kernels off cobs, then, holding the knife upright against the cobs,
scrape to remove any remaining pulp and juice. Set bowl of corn aside.

2. In 4-quart saucepan, heat oil and butter over medium heat. Add
onion and yellow pepper; saute until Softened-about 5 minutes. Add
kernels with juices and the water. Cover and heat mixture to boiling
over high heat. Reduce heat to low and simmer corn 10 minutes.

3. Meanwhile, in cup, combine cream and cornstarch until smooth; stir
into corn mixture. Increase heat to medium-high and heat corn
mixture, or chowder, to boiling, stirring occasionally. Stir in salt
and ladle chowder into serving bowls. Garnish with red pepper rings,
if desired, and serve immediately.

Nutrition information per serving without sweet red pepper-protein: 3
grams; fat: 8 grams; carbohydrate: 21 grams; fiber: 4 grams; sodium:
281 milligrains; cholesterol: 22 milligrams; calories: 156.

Country Living/Feb/94 Scanned fixed by DP GG

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