Sweet Corn Chowder


4 ears of fresh corn, remove kernels

1 onion, chopped fine

2 celery stalks, chopped fine

olive oil or butter

1/2 cup red bell pepper, chopped fine

2 cans creamed corn

4 cups chicken stock

2 cups half and half

2 cups ham, cubed


In a stockpot, sauté onion and celery in olive oil or butter. Cook till tender and onions are translucent. Add in bell peppers, corn, creamed corn, ham and chicken stock. Bring to a simmer. Allow to simmer for 30 minutes. Add salt and pepper to taste. Once soup has simmered reduce heat and add half and half. Cook for 10 more minutes and then serve.