Corn Chowder (a popular New England stew)

6 ears of fresh corn or 3 cups frozen whole corn
1/2 cup chopped onion (medium)
1/2 cup chopped green pepper
1 TBSP cooking oil
1 cup cubed, peeled potato (1 medium)
4 TSPS all-purpose flour
1/4 TSP salt
1/4 TSP black pepper
1 1/2 cups milk
2 TBSP bacon (fake for me)
2 TBSP fresh parsley (optional)

In a large saucepan cook onion and sweet pepper in hot oil until the onion is tender, but not brown. Add the potato. Bring to a boil. reduce heat. Simmer, covered, for ten minutes. Stir in corn. Cook, covered, about ten minutes more or until potato and corn are tender, stirring occasionally.
In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture, add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for one minute more. Add crumbled bacon, beat through. If desired, garnish each serving with parsley.

I have had corn chowder without bacon pieces before, so I don't think they are always necessary. The imitation bacon bits are good though.