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SOUP RECIPE: Corn Chowder

2-tsp dry mustard
1/2-tsp salt
1-1/2-tsp garlic powder
1/2-tsp white pepper
1/2-tsp thyme
1/2-tsp basil
1/2-tsp black pepper
1/4-tsp cayenne
1/4-tsp oregano
5-6 ears of corn or 4-5 cups of frozen corn
1-cup onion, chopped
1-cup red pepper, chopped
1-tbsp cooking oil
2 cans of chicken broth + water
2 potatoes, diced
2-cups of milk
2 heaping tbsp of flour
2 slices of bacon, cooked and diced
1 carrot, diced

Cut corn off of ears
In large saucepan, cook onion & pepper
Add potato, corn, and carrot
Stir in broth and bring to a boil
Simmer 15-20 minutes
Take 3 cups and puree
Return to pot
In a small bowl, combine milk, flour, and seasoning
Stir into corn mixture
Cook and stir until thick and bubbly
Add bacon