Vegetable Chowder

4 big ears of corn

(not skinny young ones)

1 bunch of beet greens

3 carrots - scrub and chop

1 Anaheim or Poblano pepper - seed and chop

1 onion - chopped

2T good, dark, gritty bacon fat

1/2-1t ground red and black pepper

1# fingerling or Yukon Gold potatoes

3c strained corn water

2T chicken Better Than Bullion

2c half and half

(or - 1c plain Greek yogurt and 1c half and half)

1 sm. bunch parsley - chopped

Steam the corn in 4c water in a big covered pan.  Bring to a boil and simmer 10 minutes.  Remove from heat.  Chop the beet greens and wash them well in a salad spinner.  When clean and dry, set aside until later.  Cut the corn off the cobs and strain the corn water into another container.  Next, chop the carrots, pepper and onion the way you like them.   Combine these with the corn in a 5 qt. pot with the bacon grease and pepper.  Simmer and stir until nicely brown.

Add finely chopped or grated potatoes, corn water and Better Than Bullion.  Stir and bring to a low simmer for 10 minutes.  Remove from heat and chill an hour or two.  Return to heat, simmer another 20 minutes.  Add beet greens and parsley, stir, cover and simmer on low 5-10 minutes.  Cool slightly, stir in half and half (or the combination of that and yogurt), heat to a simmer, check and correct seasonings and serve. . .Lin