Southern Corn Chowder

1/4 lb. bacon, diced

1 C. onions, finely chopped

3 cloves garlic, minced

1/2 C. celery, finely diced

1/4 C. red pepper, finely diced

1/4 C. green pepper, finely diced

1 T. paprika

1/2 C. finely diced potato

1 T. flour

1 bay leaf

6 C. chicken broth

1 C. (about two large ears) fresh corn cut from the cob

2 C. light cream or milk

2 T. chopped parsley

salt and pepper to taste

In a large, heavy soup pot, brown the bacon and add the onion. Saute until the onion is transparent. Add the garlic, and saute for two more minutes. Add peppers, potato and paprika. Cook another minute or two.

Combine flour with a little of the chicken stock and add to the mixture with the bay leaf and remaining stock. Bring to a boil. Reduce heat and simmer 15 minutes. Add corn and simmer another 15 minutes. Season to taste. Add cream and parsley.

Serves 6 to 8.