Too Hot For Soup??

Normally I would not be cooking soup on a day when the thermometer is supposed to reach 88º, but I wasn't really expecting this heat wave when I made my meal plan last week. Plus, when I find a new recipe I can't wait to use it, so putting this off until chilly weather is sort of impossible for me. I found this in a cookbook I purchased last week @ Half Priced Books called "The Good Housekeeping Illustrated American Cookbook".

It's a great book with tons of recipes and pictures to go with each one. Both of the finished product and step by step instructions. This will be the first recipe I have made from it and I hope it turns out as appetizing as it looks in the photo!

Corn Chowder

6 TBS butter

2 small potatoes (peeled and diced)

2 celery stalks minced

1 small green pepper minced

1 small onion minced

1 1/2 tsp salt

2 TBS flour

2 TBS paprika

1 1/2 cups water

2 chicken bouillon cubes

1 16 oz. bag frozen corn

1 quart half and half

In a 4 quart saucepan over medium heat, in hot butter, cook next 5 ingredients until vegetables are tender, about 10 minutes stirring frequently. Stir in the flour and paprika until blended; cook 1 minute.

Stir in water and bouillon; over medium heat, coo, stirring constantly, until mixture is smooth and thickened, about 5 minutes.

Stir in corn and half and half. Cook, stirring frequently, until corn is tender and mixture is heated through, about 10 minutes.