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recipe of the month

Red Chili Corn Chowder

3 Cups fresh Corn Kernels
2 Tablespoons sweet Butter
1 Clove Garlic, minced
2 Cups Onion, diced
1 Cup Celery, diced
1 Cup Red Bell Pepper, diced
1/2 Cup Anaheim Chili, seeded and diced
2 Tablespoons Chili Power
1/4 Cup Flour
2 Cups Milk
1 Cup Heavy Cream
2 Tablespoons Coarse Salt

Cut raw kernels off corncob with a sharp knife.

In a large saucepan, melt the butter over moderate heat; then, add the garlic, onion, celery, red peppers, Anaheim chili, and corn. Cook, stirring occasionally for 4 minutes. Add the milk and cream. Bring mixture to a boil then, simmer gently for 5 minutes. Season with salt and serve

(Serve this in deep bowls over steamed white rice and lots of French bread)

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