Fresh Corn Chowder

5 strips bacon, diced
1 medium onion, diced
2 ribs celery, diced
1 red pepper, diced
2 large yukon gold potatoes, diced
Chicken broth or water
6 ears fresh corn or 3 cups frozen corn kernels

In a large saucepan, cook bacon until it starts to brown.
Add onion, celery and red pepper. Saute until veggies start to turn translucent and soften.
Add potatoes. Add broth or water until vegetables are covered by about 1". Bring to a boil, then turn down and simmer until potatoes are soft, about 15 minutes.
Meanwhile, cut corn kernels from the cob: stand corn cob on its end at a 45 degree angle. Using a sharp knife, cut off kernels from the middle of the cob down to one end. Turn the cob around and cut off remaining kernels. Once all kernels are off the cob, you can try to scrape off the milky juice.
Once the potatoes are soft, add the corn. Bring back to a gentle boil.
Season with salt and pepper

Makes 6 hearty servings