It's hot out, let's make soup!

So, the weather man lied. Again. It was supposed to be cold and rainy on Tuesday. That's what the weather man told me last week when I made my menu. Well, it was 83 and sunny. Since I was still sick and was freezing in the air conditioning, I made soup.

Quick and easy, this corn soup is best with fresh corn picked at peak ripeness. Enjoy!

Here's to you and your culinary adventures, friend. Cheers!

Quick Corn Chowder
Serves 5

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1/2 bell pepper, seeded and chopped
2 tablespoons all-purpose flour
3 cups 1% reduced-fat milk
14 oz turkey sausage, chopped
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
cheddar cheese

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and pepper; cook for 3 minutes or until tender, stirring frequently.

Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a simmer.

Simmer, uncovered for 20 minutes until corn is tender and soup has thickened. Spoon into bowls. Sprinkle with cheese to garnish.