North Country Corn Chowder (Rachael Ray)

Recipe by HisPixie
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 1
    quart whole milk (may use 1%)
  • 4
    scallions, chopped, as garnish
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DIRECTIONS

  • 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.
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