Fresh Corn Chowder

This soup recipe comes from the article Corn on the Fourth of July, featuring five fresh corn recipes.

1 cup chopped onion
2 tablespoons butter
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
4 cups fresh corn, cut from the cob (5 or 6 medium ears)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 cup low-sodium chicken broth
1 cup evaporated milk or half-and-half

Gently sauté the onion in the butter in a Dutch oven or heavy saucepan until transparent and tender. Stir in the green and red peppers, corn, salt, basil, thyme and black pepper. Cover, reduce heat and simmer for 5 minutes. Stir in the chicken broth, cover, and simmer for 10 minutes.

Remove half of the vegetable mixture and place in a blender or food processor. Pulse until mixture is smooth. Return mixture to pan, stirring well. Add the milk, and cook until heated through. Do not boil. Makes 5 cups.