North Country Corn Chowder (Rachael Ray)

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.

• Ready In: 25 mins
• Serves: 6

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

1. Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
2. 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.
3. 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.