Veggie-Laden Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Intense comfort food, great on a cold winter's day or when you feel you need to be pampered. Ingredients:
3 tablespoons corn oil or 3 tablespoons vegetable oil |
3 medium potatoes, peeled and diced |
1 medium onion, chopped |
3 stalks celery, chopped |
1 small red bell pepper, seeded and chopped |
2 bay leaves, fresh or dried |
1 tablespoon old bay seasoning |
salt and pepper, to taste |
3 tablespoons flour |
1 (10 ounce) package frozen corn kernels, defrosted and drained |
1 (15 ounce) can vegetable broth |
1 quart milk |
4 scallions, chopped,for garnish |
cracker, for topping |
Directions:
1. Heat a deep pot over medium to medium-high heat.
2. Add oil and potatoes.
3. Cover and cook 5 minutes, stirring frequently.
4. Add onion, celery, red bell pepper, and bay leaves.
5. Season with Old Bay and salt and pepper.
6. Cover and reduce heat a bit; cook a few minutes more, stirring occasionally.
7. Uncover and whisk in flour.
8. Cook a minute more.
9. Add corn, broth, and milk.
10. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken.
11. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and crackers.
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