Prep 10 mins
Cook 15 mins
This comes from Rachael Ray's "Comfort Foods" 30-minute meals series. There are a bunch of corn chowder recipes here but I like the idea of Old Bay in this one.
- 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
- Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
- Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
- Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.
I increased this recipe to 18 servings for a church dinner and got raves. Made a couple of small changes. I used 3 scallions in the soup instead of the onions and added 1 lb cooked bacon bits and left out the salt. Added a little more corn. I have already shared the recipe. Really yummy. This will be a winter staple at my house. (Remember my changes were for 18 servings)
Nice soup with a great flavor. I left my peelings on the potatoes and used 2% milk. The only thing I will do different next time is to add some garlic and red pepper flakes to give a bit of heat. Made for My 3 chefs. Thanks Zee Cooks.