Honey Corn Chowder

A delicious, slightly sweet soup that makes good use of late summer corn.

6 ears of corn (or about 3 cups of frozen corn)

4-6 Yukon gold potatoes, 1/2 inch dice

1 green pepper, diced

1/2 hot red pepper (like cayenne) or 1/2 teaspoon dried cayenne flakes (optional)

1 small onion, diced

2 garlic cloves, minced

2 cups vegetable or chicken broth

2 cups water from cooking the corn

Water from cooking potatoes, if needed

1/2 cup half-and-half

3 tablespoons summer honey

salt and pepper to taste

If using corn on the cob, cut kernels from the cob over a 2 quart sauce pan and scrape to be sure you get all of the lovely corn milk.  Cover with water and bring to a boil,, then simmer for 5 minutes. Drain, reserving water.

Place potatoes in a large pot (this will be the soup pot) and cover with water.  Add about 1 teaspoon of salt.  Bring to a boil and simmer until potatoes are just done, about 10 minutes.  Drain, reserving potato water.

While potatoes are cooking, sauté pepper(s), onions and garlic until softened.  Add HALF of the corn and continue cooking until onions and corn begin to brown.  Puree this mixture in a food processor.

Add corn puree to the potatoes along with the vegetable broth and reserved corn.  Add reserved corn water and, if needed, potato water for a thinner soup.  You want it to be substantial, but still "soupy" (not like a stew).  Heat to just under a boil.  Stir in 1/2 cup half and half and the honey.  Slowly heat (but do not boil).  Check seasoning, adding salt and pepper to taste.  This makes about 8 cups of soup.