Corn Chowder with Bold Chipotle Seasoning

Sadly, I do not have a stellar picture of this soup to share with you.  Dark days and the soup disappeared really fast.  Doesn't that say something though.  I would totally make this again.  It was hot, I will say but certainly you can turn down the heat by putting less Chipotle Seasoning in.  If you sub in Chipotle of your own it wont taste the same because the mix has thyme and other.
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!

Corn Chowder

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.