Belichick's Bacon and Corn Chowder

Source: Hippo Press

3 cups frozen kernel corn, thawed
1 medium onion, chopped
1 medium green pepper, chopped
1 tbsp. olive oil
1 14.5-oz. can chicken broth
2 medium russet potatoes, scrubbed, peeled and cubed
1 tbsp. flour
1 cup milk
1/4 tsp. salt
1/2 tsp. pepper
3 slices bacon, cooked and chopped

Directions: Heat oil in a large saucepan until onions are translucent. Stir in chicken broth and potatoes. Bring mixture to a low boil, then reduce heat. Cover pan and simmer until potatoes are crisp-tender, about 10 minutes. Stir in corn and cook, uncovered, for about 10 minutes, or until potatoes are tender when pierced with a fork. In a small bowl, combine milk, flour, salt and pepper. Stir into corn mixture. When mixture is thick and bubbly, add bacon and stir ‘til heated through. Serves 6.