Vegetable and Corn Chowder

Ingredients

  • 1 tbs vegetable 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 and 3/4 oz broccoli florets
  • 3 cups canned corn, drained
  • 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, garlic and potato and saute over low heat, stirring frequently for 2-3 minutes.
  • Stir in the flour and cook, stirring for 30 seconds.
  • Gradually stir in the milk and vegetable stock.
  • Ad the broccoli florets and the corn. 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 1/2 cup of the cheese and stir until it melts.
  • Season the ladle the chowder into warm serving bowls.
  • Garnish with the remaining cheese and the chopped cilantro.

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