Recipe 23: Corn Chowder
My friend Hannah gave me this recipe recently. Well, first she made it for us when we were having lunch at her house one day, and then she shared the recipe because I really liked how it tasted. If I’m not mistaken, it’s a recipe Hannah came up with through a little trial and error. I love that she can do that! And that she doesn’t mind sharing.
Recipe 23: Corn Chowder
2 1/2 cups whole kernel corn (I used frozen corn)
1/2 cup chopped onion
1/2 cup chopped sweet pepper, any color
1 tablespoon cooking oil (I used coconut oil)
2 cups vegetable broth
2 cups cubed, peeled potato
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk (I used unsweetened vanilla almond milk)
In a large pot, cook onion and sweet pepper in hot oil until the onion is tender but not brown. Stir in the broth and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in corn. Cook, covered, about 10 minutes more or until potato and corn are tender, stirring occasionally.
In a small bowl, combine flour, salt and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more.
Serves 4.
Somebody needs a haircut.
