This is perfect durning the summer time when corn is at it's peak.
4 ears of freash corn
Small white onion, chopped
1 sweet red pepper, chopped, 1 stalk of celery chopped
2 cans of cream style corn
1 1/2 cups cooked chicken, I use a cooked rotisserie chicken
12 ounce can of evaporated milk
Salt and pepper to taste
8 strips of cooked bacon, crumbled
Condensend chicken bouillon or reduced chicken stock (about 2 tablespoons)
2-4 tablspoons of white wine
Step 1: Put butter into a soup pot. Add fresh corn and cook until it smells like buttered popcorn. Add onion, sweet pepper, and celery, cook until tender.
Step 2: Add the rest of the of the ingredients and heat through. Do not boil.