Calico Corn Chowder

By bakers_delight85

Ingredients

• 1 1/2 tsp. vegetable oil, preferably canola oil
• 2 large onions, chopped
• 1 stalk celery, chopped
• 1 red bell pepper, cored, seeded, and diced
• 3 cloves garlic, minced
• 1/2 tsp. ground cumin
• 3 1/2 cups reduced-sodium chicken stock
• 1 Tbsp. chopped fresh thyme or 1 1/2 tsp. dried thyme
• 1 bay leaf
• 2 cups corn kernels, fresh (2 large ears) or frozen
• 1 large potato, peeled and diced
• 2 Tbsp. cornstarch
• 1 12-oz. can evaporated skim milk
• Salt & freshly ground black pepper to taste
• Pinch cayenne pepper

Preparation

Step 1

In a large heavy saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes. Add celery, red pepper, garlic and cumin and sauté for 2 to 3 minutes. Add chicken stock, thyme and bay leaf and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Add corn and potatoes, return to a simmer and cook until all vegetables are tender, 5 to 10 minutes.
Place cornstarch in a small bowl, slowly add evaporated milk, stirring until smooth. Stir into the soup and return to a simmer. Cook, stirring for 2 minutes, until thickened. Discard bay leaf. Season with salt and pepper and cayenne. Serve immediately.