Corn Chowder

- Corn cut off of two cobs (I do it straight into the pan and scrape the juice out also)
- About 1/2 stick of butter
- 1 large potato or 2 small sliced very thin
- 1/4 of a red bell pepper (just what I had) diced small
- 1/4 scallion or onion diced small or grated
- 2 cloves of garlic, chopped or crushed
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- sprinkle of paprika
- sprinkle of red pepper flakes
- black pepper to taste
- 3 Tablespoons flour
- 8 Cups chicken broth (made with bullion)

Cut the corn and juices into a large soup pot.
Add sliced butter, bell pepper, scallion or onion, garlic, spices (I also add dry bullion at this time) and cook until butter is melted and peppers slightly soften. Stir in flour and add water (or broth) about 1 Cup at a time allowing it to thicken in between cups until all broth is used. Add potatoes and simmer on low until potatoes are cooked through. Use immersion blender to blend potatoes and all veggies and slightly thicken soup. Add cream if desired