Corn and Pepper Chowder

Winter may be over, but April Showers sometimes call for soups, stews and chowders, too.

2 Tbl Butter
3 Tbl Minced Onion
2 Cups Bell Pepper, chopped (you choose the colors)
1 Cup Carrot, Chopped
4 Cups Frozen Corn thawed
2 Cups Potatoes, diced
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
3 Cups Water
2 Cups Milk
1 Cup Cream OR Half and Half


Melt butter in a large pot.  Cook onion, peppers and carrots until tender.  Stir in corn, potatoes, salt peppers and water.  Bring to a boil, reduce heat and simmer for 15 minutes (until the potatoes are tender).  Stir in the milk and half and half, cook over low until warmed through.