Vegetable and Corn Chowder

This is a really filling vegetarian soup, which should be served before a light entree. It is easy to prepare and full of flavor.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  red onion, diced
• 1  red bell pepper, seeded and diced
• 3  garlic cloves, crushed
• 1  large potato, diced
• 2  tablespoons all-purpose flour
• 2 1⁄2 cups milk (whole milk)
• 1 1⁄4 cups vegetable broth
• 1 3⁄4 ounces broccoli florets
• 3  cups  canned corn, drained weight
• 3⁄4 cup colby cheese, grated
•  salt and pepper
• 1  tablespoon  chopped fresh cilantro, to garnish

Directions

1. Heat the oil in a large pan.
2. Add the onion, bell pepper, garlic, and potato and then saute over low heat, stirring frequently, for 2 to 3 minutes.
3. Stir in flour and cook, stirring, for 30 seconds.
4. Gradually stir in the milk and bouillon.
5. Add the broccoli florets and the corn- Bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes, or until all the vegetables are tender.
6. Add 1/2 cup of the cheese and stir until it melts.
7. Season, then ladle the chowder into warm serving bowls.
8. Garnish with the remaining cheese and the chopped fresh cilantro and serve.