Quick corn chowder

I have never cooked chowder in my lifetime. But my tastebuds yearned for a healthy homecooked version. The 4 corn cobs at the food mart were pleading to be cooked, pleading to be chosen over frozen brotheren of theirs.





Ingredients-

• 4 sweet white corn cobs
• 2 tbsp salted butter
• 1 large green bell pepper
• 3/4 cup regular milk

Spices and condiments-
Black pepper, Paprika and Salt





Preparations-

1. Add butter to a hot saucepan. I added 1 tbsp and some cut corn and then when the rest of the corn was ready to go in, I added the next tablesoon.











Cut corn looks like this. To cut corn, slice off its narrow end to give it a flat top. Then, rest it on its flat end and then run your knife along its sides. The corns fly out all sides, so mind you, there will be a mess.










2. Added corn and some cut bell peppers to the butter and sauted until the corn covers looked a little crispy. Added my spices - crushed black pepper and paprika. Add sugar if the corn isn't very sweet to begin with. Little less salt if the butter used is salted. I also added milk to this mixture and let it boil 3 times before I let it thicken uncovered while it simmered.

I divided up this soup in 2 large glasses. One glass' contents I consumed this afternoon for lunch with a side of raisin bread. I would suggest a ciabata slice instead. Letting the corns shallow fry in the butter let them retain their crunch. Using fresh corn instead of frozen corn also lent itself to a crunchier dish.