Corn Chowder

8 ears corn
1 med yellow onion
2 orange bell peppers
2 cloves garlic

3 oz bacon or salt pork
1 tb butter
3 tb flour

3 cups chicken broth
3 cups milk (whole thickens best)
1 bay leaf

1-2 pinches saffron threads
1 cup cream

Start by harvesting kernels from 3 uncooked cobs corn - keeping the kernels as big as possible. Shed them into a large bowl and then set aside, retaining cobs. In another big bowl, milk the 3 corn cobs with the back of a butter knife. Shave open the kernels of the remaining cobs and milk into the second bowl. Set aside.

Dice onion med-fine. Mince garlic. Slice cap ends off bell peppers, remove inside, and roll out for skinning. Remove skin by sliding sharp knife under flesh against cutting board. Dice remaining flesh.

Begin by rendering fat from bacon or salt pork in med-hot dutch oven. If usuing bacon, remove when crispy, leaving behind rendered fat. Cook onions until translucent (sweat, don't sauté), adding garlic in last minute. Remove onions and garlic to bowl and add flour to oil, making a roux. If there is less than 3 Tb of fat in the bottom of the pot, add butter to compensate. Brown flour slightly (about 2 minutes), then add onions and garlic back. Slowly add broth, while whisking to smoothly integrate with roux. Once integrated, add milk, bay leaf, milked corn (but not whole kernels), and bell pepper. Bring to a simmer and cook for about 10 minutes.

In last minute of simmer, add saffron threads whole to enhance yellow color. Stir to integrate. Once integrated, add remaining corn kernels and cream. Bring to a simmer again and cook another 10 minutes, thickening very slightly.

Serve with toasted baguette and yummy salad. If you like, you can add potatoes to this recipe. Dice red potatoes into half-inch cubes and add when the broth goes in. They should stay whole through service, and will add somewhat to thickening.