Shelly's Recipe

SUMMER CORN CHOWDER

Category: Chowders

4 ears of fresh corn or one 10-ounce package frozen whole kernel corn, thawed (2 cups)
1 14-ounce can vegetable broth
2 large green, red and/or yellow sweet peppers, seeded and chopped
1 large onion, chopped (1 cup)
3⁄4 teaspoon dried marjoram or oregano, crushed
1⁄2 teaspoon salt
1⁄4 to 1⁄2 teaspoon ground white or black pepper
1 14.75-ounce can no-salt-added cream-style corn
1 cup cubed lean cooked ham or smoked sausage
2⁄3 cup milk
1 teaspoon Worcestershire sauce

In a large saucepan, bring corn, broth, peppers, onion, marjoram, salt and white pepper to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until corn and onion are tender. Stir in undrained cream-style corn, ham, milk and Worcestershire sauce. Heat through. If you like, garnish each serving with a fresh marjoram sprig. Makes 6 (11⁄3-cup) main-dish servings.