Corn Chowder

• 6 ears fresh corn, about 3 to 4 cups corn kernels
• 4 strips bacon
• 1 cup minced onions
• 1/2 cup diced green pepper
• 1 clove garlic, minced
• 1 cup water
• 1 1/2 teaspoons salt
• 1/2 teaspoon oregano leaves, crumbled
• 1/8 teaspoon ground white pepper
• 2 cups milk
• 2 eggs, lightly beaten

Remove husks and silks from corn; cut corn kernels from the cobs; set aside. In a large saucepan, fry bacon until crisp; drain on paper towels. Pour off all but 2 tablespoons of drippings from saucepan. To the bacon drippings add onions, green pepper, and garlic; sauté for 5 minutes. Add corn kernels along with the water, salt, oregano and white pepper. Bring to boiling point; reduce heat. Cover and simmer for 5 minutes or until corn is tender. Whisk together milk and eggs; stir into hot corn mixture. Cook and stir over low heat for about 6 to 8 minutes or until mixture thickens slightly. (Do not boil).
Corn chowder serves 6.