Creamy corn chowder made with evaporated milk, red bell pepper, thyme, and chives is rich, hearty, and filling. The recipe uses frozen corn so you can enjoy this soup year-round. However, feel free to substitute fresh corn kernels if in season. Serve in a bread bowl for a full meal. Make sure to check out the variations using bacon, ham, lobster, crab, or potatoes.

Ingredients:
* 1 Tablespoon butter
* 1 cup diced onion
* 6 cups (two 16-ounce packages) frozen whole-kernel corn, thawed, divided use
* 2 cups chicken broth
* 1-1/2 cups (12 fluid-ounce can) evaporated milk (not sweetened condensed milk)
* 1/2 cup diced red bell pepper
* 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
* Salt and ground black pepper to taste
* 1 Tablespoon chopped fresh chives

Preparation: Melt butter in a large saucepan over medium heat. Gently saute onions in the butter, stirring often, until soft and translucent. Do not brown.
Add 4 cups of the corn to the onions, along with chicken broth. Cook, stirring often, until corn is tender, about 15 minutes.

Pour corn, onions, and liquid into a blender or food processor. Puree in batches until smooth. Return to the pot and add remaining 2 cups of corn, evaporated milk, bell pepper, and thyme. Simmer for 5 to 10 minutes, stirring often, until thickened and peppers are soft.
Season corn chowder with salt and pepper and garnish with chives to serve.

Makes 4 to 6 servings
Note: Corn chowder may be frozen up to 2 months.

Variations:

Bacon Corn Chowder: Chop 4 slices of bacon into 1/2-inch pieces. Saute bacon until fat has rendered, but bacon is still limp, not crispy. Remove bacon with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon of the drippings to replace the butter. Proceed with recipe as written, adding reserved bacon to the soup during the last 5 to 10 minutes of simmering time.

Ham Corn Chowder: Add 1 cup chopped ham during the final 5 to 10 minutes of simmering.

Lobster or Crab Corn Chowder: Substitute fish, seafood, or clam broth for half of the chicken broth. Add 1 cup chopped lobster or crab during the final 5 to 10 minutes of simmering.

Potato Corn Chowder: Substitute 1 cup diced potatoes for half of the final 2 cups of corn during the final 5 to 10 minutes of simmering, cooking until potatoes are tender.