Recipes   Rachael Ray S North Country Corn Chowder Recipe

Rachael Ray's North Country Corn Chowder

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Recipe for Rachael Ray's North Country Corn Chowder

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

Directions

  1. 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.

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