Summer Corn Chowder

2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped
1/2 teaspoon dried thyme
coarse sea salt
freshly ground black pepper
1 pound potatoes (about 2 medium), peeled and diced
3 cups chicken stock
4 ears grilled sweet corn, sliced from the cob
1 cup heavy cream
bacon, for garnish

Heat oil in a medium pot over medium-high heat. Add onion and garlic; cook until translucent, about 5 minutes. Add peppers and cook for a few minutes more. Season with salt and pepper. Add thyme, potatoes, and chicken stock; bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 15 to 20 minutes. Add corn and cream. Return to a simmer for a few minutes more. Check for seasoning. Garnish with bacon.

Yield: 6 to 8 servings.


--Recipe courtesy of Joseph Erdos