Corn Chowder

Most corn chowder begins with a little bacon.  However if you prefer to avoid meat use 2 TBS Spanish
EVOO.  Another substitution can be with the cream, you can use 1/2 N 1/2.  No substitution for the fresh cut corn.  Find a corn zipper by zyliss.  It works beautifully.
You will need a stock pot and another large pot.  good knives and kitchen scissors, a food processor or mandolin slicer would be a time saver several bowls for cut veggies.

1/2c pre cooked bacon chopped                     2c sweet onions diced small (Vidalia)
2 lg. carrots diced small                                   1 rib celery thin sliced
1 lg red pepper diced small                              2c Yukon gold potatoes diced
5c or 40oz organic chicken broth                     1 1\2 c heavy cream
Sea salt and pepper to taste                             6 ears of corn, fresh cut

Lets get started. First measure and chop all ingredients.  Tip begin with chopped bacon, cook till oil covers the bottom of the pot.  Add diced onions, diced carrots, sliced celery, red bell pepper, and diced potatoes.  Cook until onion is clear and carrots on potatoes are beginning to soften.   Heat chicken broth salt and pepper to a boil in a separate pot with the corn cobs.  This will bring in the rich cream flavor of the corn.  Dip with a ladle about 1/2 cup at a time into the stock pot with the vegetables..  Keep pot covered after adding broth wait at least five more minutes before adding the next liquid. (When you have the minimum amount of liquid , this will allow the vegetables to steam, therefore cooking much faster.  For example carrots will steam in 5-8 minutes.  Boiling can take 20-30 minutes.)  Repeat this process until all broth is added.  Add freshly cut corn and cover.  Bring the corn to a boil about five minutes then remove from heat.  When it stops bubbling add the cream.  Stir let sit for another five minutes.
This is one your family will be bragging about for years.