Prep 10 mins
Cook 20 mins
Intense comfort food, great on a cold winter's day or when you feel you need to be pampered.
- 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
- 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 and 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 crackers.
My husband loved this soup - said it was the best ever! Thanks Mirjam.
This is a WONDERFUL soup!! I substituted green pepper for red cause I didn't have any red, added a bit more flour because I used skim milk, and added 2 cloves of minced garlic. This is great!! Thanks for an awesome recipe!!:) ~Manda
I'm not much of a cook...I can read and follow instructions and that's what I did with this recipe. It was fantastic, my guests loved it and they wanted the recipe too. I shall make this again soon!