Vegetable and Corn Chowder
Ingredients
1 tbs canola oil | ||
1 red onion diced | ||
1 red bell pepper, seeded and diced | ||
3 cloves garlic, crushed | ||
1 large potato, diced | ||
2 tbs flour | ||
2 and 1/2 cups milk | ||
1 and 1/4 cups vegetable stock | ||
1 (oz) broccoli florets | ||
3 cups canned or frozen corn (drained if canned) | ||
3/4 cup Colby cheese, grated | ||
kosher salt and fresh cracked black pepper to taste | ||
1 tbs cilantro, chopped, for garnish |
- Heat the oil in a large pan.
- Add the onion, bell pepper, potato and garlic then saute over low heat, stirring frequently for 2 to 3 minutes.
- Stir in the flour and cook, stirring for 30 seconds.
- Gradually stir in the milk and the vegetable stock.
- Add the broccoli and the corn and bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes or until all the vegetables are tender.
- Add 1/4 cup of the cheese and stir until it melts.
- Season, then ladle the chowder into serving bowls.
- Garnish with the remaining cheese and cilantro.
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