Creamy Corn Chowder

1 1/2 lb stewing beef, cut into chunks.  Sirloin or round is good for this.
1 large onion, chopped
4 stalks celery, chopped
1 medium red bell pepper, seeded and chopped
4 large red potatoes, peeled, diced
5 ears of corn, kernels cut off (should be 4+ c. of kernels)
1 teaspoon dried thyme
2 tbsp sugar
1 tsp Salt
1 tsp black pepper
1/2 tsp cumin
6 cups chicken broth
1/3 cup all-purpose flour
2 cup half-and-half
1/2 c. sour cream

Sweet Corn Fritters

3/4 c. all-purpose flour
1/4 c. corn flour
1 teaspoon baking powder
2 tsp sugar
3 ears fresh corn, kernels cut from cob
1/4 c. heavy whipping cream
1/4 c. buttermilk
pinch of salt and freshly ground pepper to taste
2 eggs, separated
1/4 tsp. cream of tartar

Maple Whipped Cream
1/2 c. heavy whipping cream
3 tbsp powdered sugar
1/4 tsp mapleine (artificial maple)

corn or peanut oil for shallow frying
2 tablespoons cane syrup, or as desired (optional)

Whisk both flours, the baking powder, sugar, salt & pepper into a bowl with the corn kernels.  Whisk the egg yolks, cream, and buttermilk until smooth.  Beat the whites with cream of tartar until stiff and fluffy.  Mix the liquid yolk mixture into the corn kernels.  Fold in the whipped egg whites until the batter is light and loose.

Pan-fry the fritters with enough oil to cover the surface.  Cook until golden brown on each side.  Drain on a paper towel

These are great with maple whipped cream!