Creamy Corn Chowder
This is an easy delicious recipe that's easy to put together and on the table ready to eat in know time flat.
- 2 Tablespoons butter
- 4 scallions, separate bulbs from green tops, dice separately, reserve both separately
- 1 red bell pepper.diced
- 2 stalks celery,diced
- 3 medium size potatoes, peeled and diced
- 4 cups frozen corn kernels thawed or cut from fresh corn cobs
- 4 cups chicken broth
- 2 Teaspoons salt
- 2 cups milk
- 1/4 Teaspoon Pepper
- 1 bay leaf
Place the butter in a large saucepan under low heat. Add the white scallion bulbs, red bell pepper and celery. Saute and stir until the vegetables are softened. Add the diced potatoes, 2 cups corn ,bay leaf, broth and salt. Bring to a boil, reduce the heat and simmer stirring occasionally for about 15 minutes.Puree the remaining 2 cups of corn with the milk in a food processor. Add the milk/corn mixture and the pepper to the soup. Simmer until the soup thickens, about 10 minutes. Remove the bay leaf and stir in the scallion greens. Serve immediately, store any leftover soup in the refrigerator, covered.