Instructions: Cook corn in boiling water until tender, 5 minutes. Run ears under cold water until corn is cool enough to handle. Cut kernels from corn. Set aside.

Cook bacon over medium heat in large saucepan until crisp, 5 minutes. Remove bacon and drain on paper towels. Coarsely chop. Set aside.

Add onion to hot bacon drippings and cook until it begins to brown, 2 to 3 minutes. Add broth and bring to boil over medium heat. Reduce heat to simmer and add potatoes. Cook, partly covered, 8 to 10 minutes.

While potatoes cook, melt butter over medium heat in large skillet. Add green onions and bell pepper and saute, stirring occasionally, until onions are wilted and peppers are beginning to soften, about 5 minutes. Add sugar, salt and pepper to taste. Saute 3 to 5 minutes more, stirring, until mixture begins to caramelize.

When potatoes can be easily pierced with knife, add pepper and onion mixture, corn kernels and half-and-half to chowder and heat through, 5 minutes.

Ladle chowder into bowls, garnish with the chopped bacon and serve.

This recipe yields 4 servings.

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