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6 fresh medium ears of corn or 3 cups frozen whole kernel corn, thawed
1 onion, chopped
1/2 cup chopped green sweet pepper
1 Tbsp oil (Extra Virgin if available)
400 mls of vegetable broth
1 medium potato, peeled and cubed
1 cup of milk (soy milk can be used)
1 TBsp plain flour
salt and pepper to taste
2 TBsp snipped fresh parsley
1. If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should end up with 3 cups of corn)
2. In a large saucepan, cook onion and sweet peppers in hot oil until onion is tender but not brown. Stir in vegetable broth and potato. Bring to a boil, reduce heat. Cover and simmer for 10 mins. Then stir in the corn. Cook uncovered, about 10 mins more or until potato and corn are tender. Stir the mixture occasionally.
3. In a small bowl combine milk, flour, salt and pepper; stir into corn mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 min more then turn off.
If desired garnish each bowl with parsley.
Makes about 5 small bowls. Can double all the ingredients and have plenty leftover to enjoy later.