Summer Corn Chowder

• 6 each corn cobs shucked or 4 cups frozen kernels
• 1 1/2 tablespoons butter
• 2 large sweet red bell peppers diced
• 3 large leeks thinly sliced and well washed
• 2 teaspoons thyme dried
• 1 tablespoon old bay seasoning or other generic seafood seasoning
• 4 cups chicken broth
• 1 pound red skinned potatoes halved or quartered depending on size
• 1 x cayenne pepper to taste
• 1/2 cup light cream (half&half)
• 1/2 cup parsley leaves chopped
• 1/2 each bread, french baguette cut diagonally into sliced
• 1/4 pound cheddar cheese or as needed

1. Note: This recipe makes a lot, but I found out the hard way that it doesnt freeze well.
2. If youre making this for one or two and dont think you want to eat this for a couple of days, then consider halving it.
3. Instructions:
4. Preheat oven to 350F (180C).
5. Cut the corn off of the cob into a large bowl.
6. Set aside.
7. Melt butter in a large soup pot.
8. Add in bell peppers and leeks.
9. Saute for about 8 minutes or until soft.
10. Add in corn kernels, thyme, seafood seasoning, potatoes, cayenne and chicken broth.
11. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until potatoes are tender.
12. Turn off the heat and add in half & half and parsley.
13. If desired, partially puree the soup with an immersion blender or a stand up blender.
14. Meanwhile, make the cheddar cheese toasts by topping the baguette slices with cheese and baking them in the oven until bread is crispy and cheese is melting, about 10 minutes.
15. Serve soup topped with extra cheese, hot sauce, and with cheese toasts on the side.

frozen kernels, butter, sweet red bell peppers, leeks, thyme, bay seasoning, chicken broth, red skinned potatoes, cayenne pepper, light cream, parsley, bread, cheddar cheese

Taken from recipeland.com/recipe/v/summer-corn-chowder-50714 (may not work)