Colorful Corn Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until fragrant.
• STEP 2.Add diced bell peppers and cook until they start to soften. Then, add diced potatoes and corn kernels.
• STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender.
• STEP 4.In a separate saucepan, melt butter and whisk in flour to create a roux. Cook for a few minutes to remove the raw flour taste.
• STEP 5.Slowly pour in milk while whisking continuously. Cook until the mixture thickens.
• STEP 6.Add the milk mixture to the pot of vegetables and broth. Stir well to combine.
• STEP 7.Season with salt, pepper, and any other desired spices or herbs.
• STEP 8.Simmer for a few more minutes to allow the flavors to meld together.
• STEP 9.Serve the colorful corn chowder hot, garnished with fresh herbs or grated cheese.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a creamier texture, you can blend a portion of the soup using an immersion blender or regular blender.
• Feel free to add other vegetables like carrots or celery for extra flavor and texture.
• If you prefer a spicier chowder, you can add a pinch of cayenne pepper or red pepper flakes.
• Serve the chowder with crusty bread or a side salad for a complete meal.

Storage and Serving

• Leftover corn chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Garnish with fresh herbs or grated cheese before serving to add extra flavor and visual appeal.