Weeknight Corn Chowder

Name: Weeknight Corn Chowder
Ingredients: 1/4 cups Vegetable Or Other Light Oil; 1 whole Spanish Or Other Sweet Yellow Onion; 3 whole Carrots; 3 stalks Celery; 2 cloves Garlic; 1 whole Poblano Pepper; 1 whole Jalapeno (optional But It Adds A Nice Kick); 1 whole Large Sweet Pepper (red Adds Great Color); 1 Tablespoon Old Bay; 1 dash Tabasco (if Desired); 3 Tablespoons Butter; 3/4 cups All-purpose Flour; 1 can (14 Oz. Size) Sweet Corn; 1 can (14 Oz. Size) Creamed Corn; 6 cups 2% Milk; Salt And Pepper, to taste; Optional Garnishes: Shredded Cheese, Sour Cream, Scallions, Etc.

17 ingredients

4 steps

Ingredients

1/4 cups Vegetable Or Other Light Oil
1 whole Spanish Or Other Sweet Yellow Onion
3 whole Carrots
3 stalks Celery
2 cloves Garlic
1 whole Poblano Pepper
1 whole Jalapeno (optional But It Adds A Nice Kick)
1 whole Large Sweet Pepper (red Adds Great Color)
1 Tablespoon Old Bay
1 dash Tabasco (if Desired)
3 Tablespoons Butter
3/4 cups All-purpose Flour
1 can (14 Oz. Size) Sweet Corn
1 can (14 Oz. Size) Creamed Corn
6 cups 2% Milk
Salt And Pepper, to taste
Optional Garnishes: Shredded Cheese, Sour Cream, Scallions, Etc.

Directions

1

Add the oil to a large stock pot and place on medium-high heat.
2

Chop all of the vegetables and add in the following order (so that the more sensitive veggies don't overcook): First add onions, then carrots, celery, garlic (pressed or crushed), poblano pepper, jalapeno (I don't usually seed mine, but I chop it really finely) and the sweet pepper.
3

Once all of the veggies have been added and they start to soften a bit, add pepper, Old Bay, Tabasco (if desired) and butter to the pan and stir. Once the butter has melted, add the flour and stir until the flour has cooked for a minute or so. You may not need the entire 3/4 of a cup, but the more flour you can get to stick to the veggies, the more thick your chowder will be. You want the flour to mix in completely and coat the veggies. Once the flour has mixed in, add both cans of corn (undrained) and stir (it should thicken almost immediately). Add four cups of milk and stir until thickened. If it is the consistency of thick gravy, add another two cups. Adjust the milk as needed to make a chowder consistency, letting the mixture lightly boil after each milk addition. Once it is the desired consistency, reduce the heat to low and allow the chowder to simmer until ready to eat. Adjust salt and add additional Old Bay if desired.
4

Garnish with cheese, sour cream, scallions, or anything else that sounds good!