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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