This is perfect durning the summer time when corn is at it’s peak.

Ingredients

4 ears of freash corn

Small white onion, chopped

1 sweet red pepper, chopped, 1 stalk of celery chopped

2 cans of cream style corn

1 1/2 cups cooked chicken, I use a cooked rotisserie chicken

12 ounce can of evaporated milk

Salt and pepper to taste

8 strips of cooked bacon, crumbled

Condensend chicken bouillon or reduced chicken stock (about 2 tablespoons)

2-4 tablspoons of white wine

Directions

Step 1: Put butter into a soup pot. Add fresh corn and cook until it smells like buttered popcorn. Add onion, sweet pepper, and celery, cook until tender.

Step 2: Add the rest of the of the ingredients and heat through. Do not boil.