Categories: Corn, Main Dish, Rachael Ray, Stew

Ingredients

• 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 ounces chicken broth
• 1 quart whole milk (may use 1%)
• 4 scallions, chopped, as garnish

Directions

1. Heat a deep pot over medium to medium-high heat.

2. Add oil and potatoes.

3. Cover and cook 5 minutes, stirring frequently.

4. Add onion, celery, red bell pepper, and bay leaves.

5. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.

6. Uncover and whisk in flour.

7. Cook a minute more. Add corn, broth, and milk.

8. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken.

9. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.

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