Corn-Potato-Sweet Pepper Chowder

Bring water to boiling in a large saucepan over high heat. Add potatoes and return to boiling. Reduce heat to medium and cook, covered, for 10 minutes.

Meanwhile, cut corn from cobs with knife into bowl (about 2 to 2-1/2 cups). Add corn to potatoes in your saucepan. Return to boiling. Reduce heat to medium-low. Cover and cook 8 minutes. Remove from heat and set aside.

In another large saucepan, cook bacon, stirring over medium-high heat until crisp. Remove bacon to paper towel to drain.

Reduce heat to medium; drain off all but 2 Tablespoons of bacon drippings in saucepan. (If you don’t have enough drippings, add butter or margarine, if necessary, to make 2 Tablespoons).

Add onion and peppers to hot drippings in saucepan. Cook, stirring for 3 – 5 minutes or just until tender.

Gradually stir in flour; cook, stirring constantly, 3 – 5 minutes or until dry and thick.

Gradually add milk; cook, stirring 3 – 5 minutes or until thickened and bubbly. Add salt, pepper, corn/potato mixture and bacon; heat through.