CORN CHOWDER (RACHAEL RAY)

By curly

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.