Corn Chowder

We had another potluck at work for the holidays, so I made corn chowder.  For whatever reason, I always associate corn chowder with winter.  It's spicy and colorful, so makes me feel festive.  I'll tell you up front, this recipe is very easy, but it does take time to chop everything and it has to slow cook for a while.  When I lived alone, I used to make extra and freeze it in ziplock bags for lunch. =)

Ingredients

8 oz cracked corn (soak over night and pressure cook or boil until soft)

1/2 red bell pepper, chopped into cubes

1/2 green bell pepper, chopped into cubes

1 large onion, chopped

4 cloves garlic, minced

1 large potato, chopped into cubes

1 carrot, chopped into cubs

2 jalapenos, chopped fine

1 cup parsley, chopped

2 veggie bullion cubes

1 cup milk (optional)

at least 10 cups water (can add more to desired consistency)

salt and pepper to taste

Directions

1.  Soak the cracked corn overnight.

2. Pressure cook the cracked corn for 30 minutes in 3 cups of water, or boil it for 2 hours in 5 cups of water until it becomes soft.

3. Blend 3/4 of the cooked corn until smooth.

4.  Put all the ingredients in a crock pot and let it cook on low (stirring occasionally) until the potatoes are done.  If you don't have a crockpot, you can bring the chowder to a slow boil and let it simmer until the potatoes are done.

5.  Serve hot!