How to Make Corn and
1 1/4 tablespoons vegetable oil
2 red bell peppers, diced
4 garlic cloves, crushed
2 red onions, diced
2 cups diced potatoes
2 1/2 tablespoons all-purpose flour
1 1/2 cups vegetable stock
2 3/4 cups milk
4 cups canned corn kernels, drained
3/4 cup broccoli florets
1 cup grated cheddar cheese, plus 1/4 cup extra to garnish
salt and pepper
Heat the oil in a pan. Add in the
bell peppers, garlic, and onions. Stir for 15 seconds. Add in
the potatoes and sauté over low heat. Continue to stir for 2
Stir in the flour, keep stirring
for 45 seconds. Now, add in the stock and milk. Stir for another
Add in the corn kernels and
broccoli. Stir while bringing the mixture to a boil.
Reduce the heat and simmer for 25
minutes. The vegetables should be tender by now.
Add 1/2 cup of the cheese. Stir
for 30 seconds or until the cheese melts.
Add in salt and pepper to taste
and ladle the chowder into serving bowls. Garnish with the
Ready to serve.