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Joe's American Bar and Grill's Corn Chowder

1/2 C. butter
1/2 C. flour
2 T. bacon fat (can be rendered by sauteeing bacon slices)
1 onion, peeled and diced
1/4 C. diced red pepper
1/4 C. diced green pepper
1 t. cumin
1 t. white pepper
2 lbs. diced potatoes
1 lb. whole corn kernels, fresh or frozen
2 qt. chicken stock
2 C. light cream

In a saucepan, melt the butter. Stir in the flour and heat gently until a thick paste (roux) is formed. Do not burn. Set aside.

Heat the bacon fat in the bottom of a large stockpot. Add the onion and peppers. Saute for 4 minutes. Add the cumin and pepper; saute for another 3 minutes. Add the chicken stock. Bring to a simmer. Add the potatoes and cook until the potatoes are tender. Add the corn kernels. Stir in the roux to thicken the mixture. Simmer for 15 minutes. Add the cream and mix well. Remove from the heat and serve.

Serves 6-8.

    
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