Recipe: North Country Corn Chowder (Rachael Ray recipe)

NORTH COUNTRY CORN CHOWDER

3 tablespoons corn or other vegetable oil (3 turns around the pan)
3 medium white potatoes, peeled and diced
1 medium onion, chopped
3 stalks celery from heart of stalk, chopped
1 small red bell pepper, seeded and chopped
2 bay leaves, fresh or dried
1 tablespoon Old Bay seasoning (half a palmful)
Coarse salt and black pepper, to taste
3 tablespoons all-purpose flour (a handful)
1 (10 ounce) package frozen corn kernels, defrosted and drained
1 (15 ounce) can vegetable or chicken broth
1 quart whole milk or 1% low-fat milk
4 scallions, chopped, to garnish
Oyster crackers, for topping

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 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

Makes 6 servings
Source: Comfort Foods by Rachael Ray