Categories: Corn, Main Dish, Rachael Ray, Stew
Ingredients
- 3 tablespoons vegetable oil
- 3 potatoes, peeled and diced (medium)
- 1 onion, chopped (medium)
- 3 stalks celery, chopped (from heart of stalk)
- 1 red bell pepper, seeded and chopped (small)
- 2 bay leaves (fresh or dried)
- 1 tablespoon Old Bay Seasoning
- coarse salt & pepper, to taste
- 3 tablespoons flour
- 10 ounces corn kernels, frozen, thawed and drained
- 15 ounces chicken broth
- 1 quart whole milk (may use 1%)
- 4 scallions, chopped, as garnish
Directions
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Heat a deep pot over medium to medium-high heat.
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Add oil and potatoes.
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Cover and cook 5 minutes, stirring frequently.
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Add onion, celery, red bell pepper, and bay leaves.
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Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
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Uncover and whisk in flour.
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Cook a minute more. Add corn, broth, and milk.
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Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken.
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Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.