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Ingredients
- 3 Tbsps corn or other vegetable oil
- 3 medium white potatoes, peeled and diced
- 1 medium onion, chopped
- 3 stalks celery from heart of stalk, chopped
- 2 bay leaves, fresh or dried
- 1 Tbsp Old Bay seasoning
- Coarse salt and black pepper, to taste
- 3 Tbsps all-purpose flour
- 1 pkg (10 ounces) frozen corn kernels, defrosted and drained
- 1 can (15 ounces) vegetable or chicken broth
- 1 quart whole milk or 1% low-fat milk
- 4 scallions, chopped, to garnish
- Oyster crackers, for topping
Preparation
Step 1
Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
Add onion, celery 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, chicken 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.