Veggie-Laden Corn Chowder

Name: Veggie-Laden Corn Chowder
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

14 ingredients

11 steps

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.