seasonings in it.
My Mother tells me and I kind of remember too that it was hard to find corn at the markets and stands after Labor Day. It had nearly petered out by then or we had frosts that early. This was one of the last weeks in October that I bought this corn. It was STELLAR tasting corn too! It was crisp/tender and tasty! So good!
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 red onion, finely diced
2 ounces butter
2 quarts corn broth
1 tablespoon Bold Chipotle Seasoning
1 bay leaf
1/3 cup flour
4 red potatoes, chopped
4 ears of corn
1 cup half and half
Sauté peppers and onion in butter to lightly golden. Add in flour mixing it up well. Let the flour paste get a little golden, this is what gives flavor. Once it has turned golden, add in the corn broth. Then add potatoes, seasonings and bay leaf. Let it all cook for about forty minutes. Add in corn and half and half. Heat it up but do not let it boil again. Remove bay leaf and serve.