Shelly's Recipe

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NORTH COUNTRY CORN CHOWDER

3 tbsp 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 tbsp Old Bay seasoning
Coarse salt and black pepper, to taste
3 tbsp flour
1 pkg (10 oz) frozen corn kernels, defrosted and drained
1 can (15 oz) vegetable or chicken broth
1 quart whole milk or 1% low-fat milk
4 scallions, chopped, to garnish
Oyster crackers, for topping

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