Rachael Ray's North Country Corn Chowder -

Printer Friendly

RSS Feed

Bookmark

Home

Rachael Ray's North Country Corn Chowder

Rate it!
Votes (8) | Comments (0)

By Rachel Ray

Posted July 23rd, 2007

This article is reprinted with permission from Comfort Foods: Rachael Ray 30-Minute Meals, by Rachael Ray, (2001, Lake Isle Press)

Comfort Foods: Rachael Ray 30-Minute Meals

Servings:	6
Author Notes:	*30 Minute Meals: Comfort Foods*, from America's kitchen sweetheart Rachael Ray, is a huge collection of all your favorites, made quick and easy to prepare.
Ingredients:	3 tablespoons corn or other vegetable oil 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 salt and pepper, to taste 3 tablespoons all-purpose flour 1 package (10 ounces) frozen corn kernels, defrosted and drained 1 can (15 ounces) vegetable or chicken stock 1 quart whole milk or 1 % low-fat milk 4 scallions, chopped, for garnish oyster crackers, for topping
Instructions:	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.